Overnight Steel Cut Oats
This is how I always make my steel cut oats. Soaking them overnight allows the enzyme and inhibitors and phytates to be deactivated and allows for greater nutrient absorption. It also allows for a quicker cooking time. To learn more about soaking grains nuts and seeds check out this article: Why and How You Should Soak Your Beans, Nuts, Seeds, and Grains
- 1 cup steel-cut oats – (not quick-cooking)
- 3 cups water – room temperature
- ¼ teaspoon Celtic Sea Salt
- Put the steel cut oats in your pan your cook in the morning and cover with the warm water.
- Let steel oats sit on your counter at room temperature overnight or for 8 to 24 hours. When finished soaking, rinse the oats with water.
- Add salt to 1 cup of water and oatmeal and bring to a boil.
- Cook for 3 to 5 minutes or until oats reaches a desired consistency, stirring occasionally.
- Serve warm with a bit of real maple syrup, pastured butter, raw milk, cream, or even kefir.