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I 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 man
by handrous 5y ago
I 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).