Overnight Steel Cut Oatmeal
This is so easy, maybe even too easy. Simple ingredients, one pot, a few minutes of active cook time (really, 4-5 minutes, maybe), and you go to bed. Wake up the next morning at your leisure and warm up the pot, done. If you can boil water and place a lid on a pot, this is in your wheelhouse. And what is produced is so good that 12-year-old boys will eat it (the ultimate firefighter taste test focus group). People, I give you overnight steel cut oatmeal as you’ve never had it; this is good.
When oatmeal comes to mind, thoughts of rolled, soggy oats that taste as well as it sounds filter into one’s mind. Overfilled with expired cinnamon, dried-out brown sugar, and fake butter is the norm for the fire service (sad but true). I wanted to provide a tasty, healthy alternative and prove that oats can have a place in the firehouse breakfast pantheon (pancakes, scrambled eggs, grits, toast, sausage, and bacon).
Know I have a soft spot for oatmeal for all the Quaker microwavable packets I ate as a youth on the go to school. But there is just something magical about steel cut oats (AKA: Irish/Scottish/Pinhead Oats). They retain so much-needed texture that makes one think of Irish/Scottish style porridge or Italian risotto. Nutty and chewy, they provide a great vehicle to top with a plethora of fresh or dried ingredients. Indulge.
A few after-the-fire critiques: I removed ¼ of the oatmeal and added quinoa, and it was fantastic. This can easily be made the same morning, and there are many recipes for that on the internet (expect 30-40 minutes) with the same ingredients. FYI, doubling the recipe made enough for 10 people (probably 7-8 FFs) with some sides (eggs, toast, fresh fruit). This was too easy and may not challenge enough those wanting to make a mess in the morning in hopes of making the crew do a lot of dishes.
Fuel
Water (3 cups)
Steel Cut Oatmeal (1 cup)
Buttermilk (½ cup = 1-2 Tbsp.)
Milk (½ cup)
Unsalted Butter (1 Tbsp.)
Sugar (1 Tbsp.)
Salt (½-1 tsp.)
Tools
Dutch Oven or similar
Spoon, spatula, or similar
Tactics
Place the Dutch oven over medium heat and add the butter. Melt, then lightly brown the butter, 1-2 minutes. Place the oatmeal in and toast till a nutty aroma hits the nostrils. Add the water, milk, buttermilk, and salt and bring to a boil. Add the oatmeal, stir once, and lower to a low boil for 1 minute. Remove from heat, cover with lid, and go to sleep.
In the morning, return the Dutch oven to low-medium heat till warmed throughout. Add the sugar and enough liquid (water/milk) to reach your desired consistency if desired. Provide a buffet-style offering of toppings from fresh/dried fruit, nuts, granola, sugar in any form (maple syrup, agave, turbinado, etc.), peanut/almond butter (it’s kinda cool), etc., when serving for the masses.