I have long used my fancy Japanese rice cooker to make steel cut oats. It can allow for timed cooking AND the all important pre-soak. But you protest “the pressure cooker can too!” and you’d be correct but for one caveat. You can’t pressure cook dairy without creating a curdled mess and milk is what makes my pre-soaked version so delicious. They rest happily in a milk bath for a few hours before the gizmo flicks on and makes my breakfast go ‘ding’ just as I wake.
To be clear, steel cut oats are NOT rolled oats. Totally different scenario to which this discussion doesn’t apply. Save the latter for making what you’d call “biscuits” or “cookies” depending on which continent you stand.
When the topic of oats arises I’m quizzed by so many people that own pressure cookers I felt obliged to measure a proper ‘second best’ recipe that omits the dairy for those of you who can’t plan a night ahead to save your oat life. Top with 18% or better cream when serving to get slightly closer to the better bowl. Pressure cookers and presoaks are both excellent places to employ dried fruits and I wouldn’t be Canadian if I didn’t recommend maple syrup. Either device can still feed a hungry lumberjack in the dead of winter.
Steel Cut Oats Under Pressure
yield: roughly four cups or two servings
It’s all about weight to ensure your ratios are correct. Remember not to use dairy when using a pressure cooker. For the record, my recipe is the same when using the rice cooker save for the fact that I use milk in place of the half the water and give them two hours (and up to six overnight) to soak before pressing the ‘porridge’ setting on that machine. They end up slightly thicker because of steam loss. You can add up to three tablespoons more milk or water to compensate if you so choose.
15g unsalted butter
130g steel cut oats (“old-fashioned”, not instant)
500g cold water (add 10g if using optional fruit below)
2g fine sea salt
10-20g dried fruit (optional – raisins, cranberries, chopped prunes, etc.)
pinch of cinnamon (optional)
Using the piece of butter, rub a few ‘rings’ around the inside of the pot to grease the sides. Leave any remaining butter in the pot. Add remaining ingredients and pressure cook on high 10-15 minutes (for more toothy to fully creamy end results) with ‘keep warm’ disabled. Allow natural release for 15 minutes. Do not quick release to avoid clogging the valve with any accumulated oat foam.
Stir well to incorporate the natural crema completely before serving. The texture will thicken slightly as it cools but it’s best served warm so walk that tightrope as you see fit. Top as desired with cream, fresh berries, (well-toasted) nuts, etc. Maple syrup is particularly recommend.
– msh v1.7
