Basic Whole Oats
"It's a treat to eat whole oats. They taste oatier than any other form of the grain. Cooking oats in lots of salted water (like pasta) followed by a brief steaming over boiling water results in plump, separate, tasty grains that keep their shape and are not sticky." – Lorna Sass, "Whole Grains Every Day Every Way" Find Lorna's beautiful and inspiring book at Amazon. From the back of the book, "...[Lorna Sass] gives us an indispensable primer, simple techniques, and great recipes for the grains we've always loved and the ones we've always wanted to learn more about." – Dorie Greenspan, author of "Baking: From My Home To Yours"
Author: Lorna Sass
Recipe type: Breakfast
Serves: 4 servings
- 1 c. oat groats
- 10 cups (2½ quarts) water
- ¾ tsp. salt
- In a 4-quart saucepan, bring the water and salt to a rapid boil.
- Add the oats and lower the heat slightly to prevent boil-overs.
- Boil uncovered until the oats are tender, 25 to 35 minutes. To determine doneness, cut an oat groat in half. If it is one color throughout (i.e. there is no opaque center), it is done.
- Drain the oats through a strainer that will sit comfortably on the pot.
- Pour 2 cups of fresh water into the empty pot and bring to a boil.
- Set the strainer containing the oats over the boiling water.
- Set a piece of paper towel on top of the oats.
- Place the pot lid on top of the strainer. Boil for 7 minutes.
- Use immediately or cool to room temperature and store in refrigerator for 5 days. To reheat, place grains in a bowl lightly covered with a paper towel. Microwave until steaming hot, stirring once or twice for even heat distribution. Alternatively, place the grains in a heavy pot with about ¼ inch of water, cover, and steam over medium-low heat until soft, adding more water as necessary.
- Yield: 3 cups cooked oats, approximately 3-4 servings of oatmeal. Recipe may be doubled, using 4½ cups water and a 6-quart pot.