Overnight Steel Cut Oats
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Savory Overnight Steel-Cut Oats 1/2 cup (88g) steel-cut oats 2 cups (480 mL) water 1 teaspoon tamari soy sauce 1 cup (133 g) cubed sweet potato 1 cup (34 g) watercress leaves 2 Morningstar Farms Maple Breakfast Sausages (vegetarian) or turkey breakfast sausages (80 calories each) 2 teaspoons (10 ml). In a jar with a tight fitting lid, stir together the oats, salt, and milk (plus the yogurt if making Version 2). Secure the lid and refrigerate overnight (at least 4-5 hours). In the morning, give the ingredients a final stir. Add additional milk or yogurt to thin out the consistency if desired.
The process of making this make-ahead overnight steel cut oatmeal (in their way) has two parts. First, you boil 2 cups of water and place it in a medium saucepan with a lid. Then you add in a cup of steel cut oats along with a little bit of salt.
Give it a stir, put the lid on, and let it sit on the counter overnight. So today, I thought I’d introduce you all to the world of savory overnight oats and oatmeal! Please note that these are not GOLO recipes, so you will need to adjust them to fit our meal plan. Remember, ½ cup cooked oatmeal = 1 serving of carbs.
If you measure it before cooking, it is ¼ cup uncooked because as it cooks (or sets overnight) it. Steel cut oats are chewier and nuttier. The firmer texture of steel cut oats means they take longer to cook, but your reward is a bowl of oatmeal that has the most perfectly pleasing texture and is never ever mushy. Steel cut oats are also higher in fiber than regular rolled oats. The base of your overnight oats should be this: one cup of oats to 1½ cups of your liquid of choice (soy milk, almond milk, chicken broth, and coconut milk can all be used).
Of course, you can. While we stuck to old-fashioned oats, you can get experimental with quick-cooking or steel-cut oats, as well. So put the banana and peanut butter aside for a little while, because we think these salty, savory concoctions are the newest, greatest way to enjoy a humble bowl of oatmeal. Using the porridge setting and the timer on my Zojirushi rice cooker, I cook steel cut oats into a creamy porridge overnight.
I get two servings out of 1/2 cup of dry oats and 2 1/2 cups of water, but this ratio can be adjusted according to how soupy or thick you like your porridge. Overnight oats are basically no-cook method of making oatmeal. Instead of cooking the oats, simply soak them with milk of choice (and/or yogurt) and let them sit in the fridge for at least 4 hours, ideally overnight – hence the name. As they rest, the oats and seeds will absorb the liquid, making the uncooked oats soft enough to eat.
Steel cut oats can be used for overnight oats. We recommend using quick-cooking steel cut oats with a 1 to 2 ratio of oats to liquid. From there we suggest soaking your steel cut oats overnight or for at least 2 hours.
What type of oats are best for overnight oats?
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