Servings: 4
Prep Time: 10 minutes, plus overnight resting time
Cook Time: 15 minutes
Prepare Ingredients:
3 cups plus 1 cup water, measured separately
1 cup steel-cut oats
1/4 teaspoon salt
1/2 cup raisins
3 tablespoons packed brown sugar
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
Gather Cooking Equipment:
Large saucepan with lid
Wooden spoon or rubber spatula
Start Cooking!
In large saucepan, bring 3 cups water to boil over high heat. Turn off heat and slide saucepan to cool burner. Stir in oats and salt. Cover saucepan with lid and let sit overnight.
In morning, stir remaining 1 cup water into saucepan with oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until mixture is creamy and oats are tender but chewy, 4 to 6 minutes.
Turn off heat and slide saucepan to cool burner. Stir in raisins, sugar, butter, and cinnamon. Cover and let sit for 5 minutes. Serve.
Make It Your Way
If you don’t like raisins and cinnamon, try these fun flavor combinations.
— Banana and Brown Sugar Oatmeal: Use 2 chopped ripe bananas instead of raisins. Leave out cinnamon.
— Blueberry and Almond Oatmeal: Use 1/2 cup blueberries instead of raisins. Use 2 tablespoons almond butter instead of butter and cinnamon. Add 1/2 cup sliced almonds to oatmeal along with blueberries.
— Toasted Coconut Oatmeal: Use 1 cup canned coconut milk instead of water. Use 1/2 cup toasted unsweetened flaked coconut instead of raisins. Leave out butter and cinnamon.
Nutrition information per serving: 270 calories; 48 calories from fat; 5 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 154 mg sodium; 53 g carbohydrate; 5 g fiber; 25 g sugar; 7 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Overnight Oatmeal in “Complete Cookbook for Young Chefs .”
America’s Test Kitchen provided this article to The Associated Press.
