Steel-cut oats make for a delicious and nutritious breakfast but they're not something you can whip up in a hurry. Preparing in advance is key and there are a few tricks you can employ to make sure you end up with a tasty bowl of creamy oats.
Thomas Joseph from Kitchen Conundrums acknowledges the difficulty of making steel-cut oats every morning, so his advice is to prepare it in advance. Steel-cut oats can take up to 20-25 minutes to cook, depending on the amount. Soaking it for a maximum of 24 hours ahead of time will cut down the cooking time by half.
Soak the oats in enough water to cover them by over 2.5cm and leave overnight. In the morning, cook them in a saucepan with 3-4 cups of water, depending on how creamy you want your oats to be. Bring it to a boil then reduce it to a simmer until the oats are tender by still toothy. You don't want to lose the texture here so don't overcook them.
You can add your spice of choice at this point and even throw in some milk to thicken the mixture but bear in mind the oats will firm up as it starts to cool.
The good thing about this is you can actually make a huge batch of it at the beginning of the week, divide them into jars and store them in the fridge so you don't have to cook them every morning.