STEELCUTOAT24_SD

Steel Cut Oats: The Bob’s Way

by Cassidy Stockton in Cyclocross, Recipes, Train With Grain, Whole Grains 101

 

This pot of oats is almost done- give it another 5 minutes and it will be perfect.

In the three years that we’ve been serving oats at the Portland Cross Crusade, the number one question we get at EVERY race is how to make the oats.

“They never taste as good as they do here” is a phrase we hear over and over again. To truly make oats the way we do at the race, you need to make a huge pot of oats outside in the cold rain, then make sure your eaters are freezing, soaked, muddy and starving…

But here’s how to make the World’s Best Oats at home. Truly, something I tell my house guests who always ask the same thing is that you just have to be patient. Patience is the real key—cook it long enough, use salt, and let it stand for a few minutes after you take it off the stove. We never serve it straight from the stove at the races, the oats always need to sit and thicken a bit.

Start with 3 cups water in a medium size pot. Add 1/4 tsp of salt and bring to a boil. Stir in 1 cup Bob’s Red Mill Steel Cut Oats and reduce heat to low. Simmer for a minimum of 20 minutes. Stir regularly to keep the oats from sticking to the bottom of the pot.

If, after 20 minutes, it’s still runny and not thick and creamy looking, keep cooking it. It’s much easier to go back and add liquid than to hope it will thicken enough on its own. When the oats are thick and a creamy whitish-brown, remove from heat and let sit 3-5 minutes. They’ll be perfect after that.

My favorite topping is peanut butter with a touch of brown sugar and flaxseed meal.

What is yours?

About The Author
Cassidy Stockton Google: Cassidy Stockton
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