This has been a week of steel-cut revelations for me. Here are two new things you might not have thought of doing with steel-cut oats:
(1) Toasting steel-cut oats before cooking as per package instructions
The Kitchn blog writes about Kim Boyce, cookbook author, who toasts her steel-cut oats in butter so they get all dark and delicious before you cook them.
Toasting just keeps on surprising me. A couple of weeks ago, food-blogger Amanda Laird told me she always toasts cumin before using it in recipes.
'Oh yeah, cumin seeds? It brings out the flavour,' I responded cooly.
'No, ground cumin. I toast that too.'
Cue me falling off chairToasting makes basically everything better. I now toast nuts, seeds and quinoa habitually (and a bunch of spices now that Amanda told me the good news.) It makes sense that those healthy little oats would benefit from a toasty little prep.
(2) Blending cooked oats in a smoothie
Thanks to Meghan Telpner, I've been opened up to a whole new world of what a smoothie can be.
A lot of the time now, I blend smoothie ingredients in water as opposed to sugary juice or lactosey milk. I've also started using a lot more vegetables: keeping things green so it's not a sugar-fest of berries and sweetness.
Nuts? No problem. Soak them overnight in water to soften them. Oils, avocados? Open your mind! Celery? Spinach? Broccoli? You can basically blend anything.
This morning, I tossed in a few tablespoons of steel-cut oats and couldn't believe how edible (err, drinkable) they were in smoothie form.
Sometimes if I get up at 5 or 6 AM, the idea of a robust bowl of steel-cut oats is a little daunting for my stomach, but I can handle anything in liquid form at that time.
Revelations all around! Steel-cut revelations.