- 6 cups water
- 1-1/2 cups steel cut oats
*My filtered tap water tends to cause the oat water to create a bit of light green foam. There’s no harm it just looks odd so that’s why I give it a good stir.
** I leave the covered pot out overnight on the stovetop. No need to refrigerate. I have been preparing oats like this for over 5 years and have had no problems.
At least once a week I make a pot of steel cut oats. Prepping the oats and then letting them sit overnight works out best for me. Otherwise if you want to eat them sooner you would have to continue cooking them until they are the consistency you enjoy. We like our oats nice and creamy.
The following morning you can either heat up the pot on low heat or scoop out your serving into a bowl and reheat in a microwave. I cook up a big pot of 6 servings leaving extras to pack up for the week. The leftovers get refrigerated into one-cup containers. When I am ready to tap into the leftovers I empty the container into a bowl and reheat the oats in the microwave.
The ratio of oats to water (1:4) stays the same whether it's one serving or multiple servings. For example:
- For two servings use 1/2 cup of oats and 2 cups of water.
- For three servings use 3/4 cup of oats and 3 cups of water.
- For four servings use 1 cup of oats and 4 cups of water.
- For 10 servings use 2 1/2 cups of oats and 10 cups of water.
For another easy way to set up a week’s worth of oats.
Have you ever tasted steel cut oats? How do you like to prepare them? What goodies do you add in?