3 ms·
> from the moment I decide to go make overnight oats, using either of what I'm pretty sure are normal methods (crock pot, boil-briefly-and-leave-covered stovet
by slothtrop 5y ago
> from the moment I decide to go make overnight oats, using either of what I'm pretty sure are normal methods (crock pot, boil-briefly-and-leave-covered stovetop).
This sounds like it's conflating porridge with overnight oats. All you have to do to prep overnight oats is soak them in liquid (and maybe rinse off excess starch). I throw the lot in the fridge at night with chia seeds, consume it in the morning with berries and yogurt.
- Symbiote 5y agoWith the finely rolled oats which seem to be the most common ones available in Denmark, I'm even lazier: 1. Put about 1-2dL of finely rolled oats into a fairly wide bowl 2. Dribble over "enough" cold water 3. Add yoghurt, berries, chopped fruit, coconut flakes or whatever
- handrous 5y agoI guess my mistake is that I use steel-cut oats when I do overnight oats. AFAIK without boiling they'll still be pretty tough in the morning (else why do so many recipes call for boiling or long-term heating in the crock pot?)
- slothtrop 5y agoAh, yes. They have to be rolled oats for a soak to be sufficient. Soaking steel cut might reduce the necessary boiling time but they still have to simmer quite awhile.
- Symbiote 5y agoIt seems I didn't know what steel-cut oats were. I've looked it up, we apparently call that coarse oatmeal in Britain, and it's not stocked by the largest supermarkets — only health food shops. Coarse/thick-rolled oats should be fine soaked overnight, or fine/thin-rolled oats for the soak-in-one-minute-in-the-morning way. Both grades are easily available in the UK. I would tend to use the thin ones for breakfast, and the coarse ones for making things like flapjack (similar to a granola bar).