Steel cut oats (also called pinhead oats, Scotch oats, or Irish oats) are such a step up taste and texture that there’s no comparison to rolled or instant oats. That’s because steel cut oats are made from whole oat groats that have been cut into smaller pieces. In comparison, instant oats are steamed and rolled so they cook more quickly. Instant oats also have a taste and consistency similar to glue. Ick.
Our instructions will make more sense after you quickly read through our thermos cooking basics.
Basic Recipe
Ratio: 1 part steel cut oats to 3.5 parts water
Salt: To taste – try 1/2 teaspoon per cup of oats to start (put the salt in after the oatmeal is cooked)
Cooking Time: 40 minutes (approx.)
Directions
- Boil enough water to fill up your thermos. I like to use an electric kettle, but use the stove or whatever else you have.
- While it’s heating, get your ingredients ready.
- Once your water boils, fill up your thermos, close the lid, and set aside.
- Measure out your water, keeping a 1:3.5 ratio. You can use between 3 and 4 cups water for each cup of oats, but I think 3 1/2 cups is perfect.
- Boil your measured water.
- When your water is about ready to boil, pour the water out of the thermos.
- Put the oats in the thermos and pour the boiling water over them, close it up, give in a few shakes, and lay it down on the counter.
Timing (40 minutes) is approximate. It partly depends on what kind of oatmeal consistency you’re after. Just give the thermos a shake every once in a while. It will slosh around at first, then it will slowly thicken.
You can always open the top and check inside once or twice until you get a feel for it. Remember that you can’t overcook oatmeal in a thermos, so don’t worry about watching the thermos or emptying it when it’s done. Just leave it on the counter and eat it when you’re ready. You can even put it out the night before – convenient, isn’t it?
Tips
- Don’t add the salt until the oatmeal is cooked. This produces a creamier oatmeal because an element within the oat – pentosan – can combine with the water and make a creamier texture. Using salt during cooking will keep the water from interacting with the pentosan. Just sprinkle the salt on the oats in your bowl or into the thermos.
- Toast the oats before cooking. While you’re waiting for the water to boil you can toast the oats in a pan with a bit of butter or oil (I use a bit of olive oil). Toasting produces a nice flavor (subtly sweeter and caramelized). Try it out.
- Make a lot! There’s no reason to make a cup or two of oatmeal. Make as much as your thermos can hold and leave the rest in the thermos for someone else to discover or put it in a container in the fridge and eat it tomorrow. It heats up great in the microwave.
- Make it the night before. What would be better than waking up and having a nice thermos full of hot oatmeal waiting for you. Just prepare it the night before and leave it on the counter. It’ll be hot and delicious whenever you’re ready for it.
Learn about the nutritional value of oats.
Extras
Watch this excellent show from Alton Brown’s “Good Eats” about why you hold the salt until the oats are cooked. Alton Brown is my personal hero.
#1 by miconian on October 15, 2011 - 5:59 pm
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Why is it necessary to fill the thermos with water first, and then pour that water out? Why not just keep it empty until it’s time to add the hot ingredients?
#2 by Rob Parkin on October 15, 2011 - 6:12 pm
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Yeah I was wondering the same as above, I read it over and over trying to figure out why you’d want to waste a whole Thermos of hot water?? Some clarification would be great because I will definitely be going out and buying a Thermos to start cooking my oats!
#3 by Rob Parkin on October 15, 2011 - 6:19 pm
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Oh I get it, you’re assuming that the inside of your thermos is made of metal. This might be the case but most thermos’ are made out of glass on the inside which I doubt will need heating up in the same way. I’ll get back to you on that one when I find out.
#4 by J. Bossart on October 15, 2011 - 7:49 pm
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You need to bring the thermos up to temperature before starting the cooking process or else too much heat will be lost. That would mean a longer cooking time. The oatmeal needs to be brought up to temperature which will reduce the temperature in the thermos. You don’t want to lose more heat to the thermos itself, even if glass.
#5 by Dave on October 16, 2011 - 5:25 pm
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Thermos cooking is all about heat retention. You pour out the water because it has lost some energy when it heated up the cold thermos. This is most critical on longer cooking recipes – like using whole oat groats that cook overnight vs. something that cooks more quickly.
Experiment to see what will work best for you on what you’re making.
#6 by Dave on October 16, 2011 - 5:27 pm
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Here in the U.S. you’ll be hard-pressed to find a thermos made out of glass any longer. Almost all of them are made from metal (though they still have a vacuum, of course). Not sure what is common in the U.K.
#7 by eileen on December 13, 2011 - 6:49 am
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Thanks Dave—This will be my breakfast this morning. First time making steel cut oats in the thermos. So easy!