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With 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
by Symbiote 5y ago
With 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).