A nice substitute for rolled porridge oats in the morning with infused orange rind.
Cass’ mum put us onto using whole grain steel cut oats as a replacement for the usual whole grain rolled porridge oats. The difference is in how much they are processed – steel cut oats are cut into pieces rather than rolled. This means that compared to rolled oats they take a bit longer and have a texture to them. Their texture is definitely worth the waiting time.
Follow the directions that come with whatever whole grain steel cut oats you buy. I found the times and quantities could have been better on the packet we bought (Woolies Macro organic whole grain steel cut oats) and have ended up doing this:
You don’t have to, but preparing 24 hours before saves a little extra cooking time and takes the chewiness out of the oats. You want to infuse the orange peel for at least 4-5 hours so bare this in mind.
¾ cup whole grain steel cut oats
1 ½ cup milk
¾ cup water
2 thin peels of orange rind
+little extra milk when cooking
The morning before, soak the steel cut oats with the milk and water in the pot that you plan to cook them in. Cover and leave in the fridge. That night, add the peels of orange rind. Leave the pot covered in the fridge.
Bring the oat mixture to a boil, then reduce heat and stir regularly until liquid is absorbed. About 20-25 minutes (if you haven’t soaked for 24 hours, it will be closer to 30-35 minutes). You will feel the oats but it shouldn’t be too chewy.
Remove from the heat. Remove the orange peel. You can add some extra milk to give a smoother consistency.
Top with desired fruit – strawberries and blueberries go well and are in season where I am at the moment – and honey.