Sam has been eating oatmeal for breakfast nearly every day since she was able to eat solid food. She loves it. Craves it. Adores it. (Ok, maybe it’s the maple syrup she loves, but let’s leave that between us.) So we are experts. I am going to show you how to make oatmeal for the week.
After a bunch of misses — too sticky, too wet, too done, not enough done — we finally came up with a fool-proof formula to make enough oatmeal to last all week. It’s just moist enough to that it reheats well without drying out, but not so mushy it’s like oatmeal soup.
Greg has been slowly converting us to cooking by weight, so that’s what this recipe is, but I will give you the equivalents in cups, too. You start with 56 ounces of water, which is 7 cups.
Then measure out 320 grams of steel-cut oats. Let’s call it a scant 2 cups.
Add a pinch of salt. About 1/2 teaspoon will do.
Bring the water to a boil, then whisk in the oatmeal and salt.
Bring to a boil, then turn down to a simmer and cook for 11 minutes, uncovered.
After 11 minutes, turn off the heat and cover the pot.
Let it sit until it’s cool enough to go in the fridge. It will look pretty watery on top.
Give it a good stir, then put in a container for the week.
Ta-da: Ready made breakfast.
Big-Batch Oatmeal
56 ounces (7 cups) water
320 grams (a scant 2 cups) steel-cut oats
1/2 teaspoon salt
Bring the water to a boil. Whisk in oatmeal and salt.
Bring back to a boil, then turn down to a simmer. Cook for 11 minutes.
Turn off the heat and cover the pot. Let cool for 1 hour and up to 3.
Store in the refrigerator for up to a week.
