Great tasting oatmeal doesn’t need to comes in a packet
Advertisement
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Digital Subscription
One year of digital access for only $205*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.
To continue reading, please subscribe:
Add Free Press access to your Brandon Sun subscription for only an additional
$1 for the first 4 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Your next Brandon Sun subscription payment will increase by $1.00 and you will be charged $17.95 plus GST for four weeks. After four weeks, your payment will increase to $24.95 plus GST every four weeks.
Read unlimited articles for free today:
or
Already have an account? Log in here »
Hey there, time traveller!
This article was published 04/02/2019 (2736 days ago), so information in it may no longer be current.
If you think oatmeal comes in a packet, think again.
They know about oatmeal in Ireland and Scotland, where whole-grain, steel-cut oats are popular. Yes, these slightly chewy oats take longer to cook than old-fashioned rolled oats (and way longer than instant oats in a packet), but the results are so much better.
To shorten the usual half-hour cooking time, start the process at night and then finish up in the morning. Follow this recipe with your kids.
OVERNIGHT OATMEAL WITH RAISINS AND BROWN SUGAR
Servings: 4
Prep Time: 10 minutes, plus overnight resting time
Cook Time: 15 minutes
Prepare Ingredients:
3 cups plus 1 cup water, measured separately
1 cup steel-cut oats
1/4 teaspoon salt
1/2 cup raisins
3 tablespoons packed brown sugar
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
Gather Cooking Equipment:
Large saucepan with lid
Wooden spoon or rubber spatula
Start Cooking!
In large saucepan, bring 3 cups water to boil over high heat. Turn off heat and slide saucepan to cool burner. Stir in oats and salt. Cover saucepan with lid and let sit overnight.
In morning, stir remaining 1 cup water into saucepan with oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until mixture is creamy and oats are tender but chewy, 4 to 6 minutes.
Turn off heat and slide saucepan to cool burner. Stir in raisins, sugar, butter, and cinnamon. Cover and let sit for 5 minutes. Serve.
Make It Your Way
If you don’t like raisins and cinnamon, try these fun flavour combinations.
— Banana and Brown Sugar Oatmeal: Use 2 chopped ripe bananas instead of raisins. Leave out cinnamon.
— Blueberry and Almond Oatmeal: Use 1/2 cup blueberries instead of raisins. Use 2 tablespoons almond butter instead of butter and cinnamon. Add 1/2 cup sliced almonds to oatmeal along with blueberries.
— Toasted Coconut Oatmeal: Use 1 cup canned coconut milk instead of water. Use 1/2 cup toasted unsweetened flaked coconut instead of raisins. Leave out butter and cinnamon.
___
Nutrition information per serving: 270 calories; 48 calories from fat; 5 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 154 mg sodium; 53 g carbohydrate; 5 g fiber; 25 g sugar; 7 g protein.
___
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Overnight Oatmeal in “Complete Cookbook for Young Chefs .”
___
America’s Test Kitchen provided this article to The Associated Press.
