Ever wonder if you can make steel cut oats faster? Well, you can’t really speed up the cooking time (at least not that I’m aware of) but you can make a big batch when you have some time (think Prep Day Sunday) and eat off the batch the rest of the week.
The other day, I made a big batch of steel cut oats in my slow cooker (a great way to start the day – hot oats waiting for you! Woohoo!), and I set aside a couple servings to reheat later. I put 2 in the fridge, and I’m currently experimenting with a couple frozen batches.
As for the refrigerated version, they’re a cinch to heat up…and super fast, too!
And look what time it is! Pumpkin time!
Part of the reason I made my slow cooker oats sans sweetener or mixins was because I wanted to add the mixins, like canned pumpkin, at the time of re-heating.
While there are lots of ways you can re-heat oats, I like to avoid the microwave as much as possible. So, I usually go stove-top.
Place your pre-cooked oats (see this post on how to cook them in advance) in a small pot and add a little milk (or non-dairy milk) over medium low heat.
Stir to combine.
Add your mixin of choice (here I have canned organic pumpkin).
A little more heat and a lot more stirring and voila! Pumpkin oats are ready! Just make sure you heat them to your desired temperature (but try to avoid bringing to a boil, especially if you’re using a cow milk). Once they’re at the right temp, you can just pour them in a bowl.
As for sweeteners, your best bet is to add them while your oats are in the pot…as for me, I like just a drizzle of real maple syrup on top.
Perfect with a hot cuppa joe.
My fave pumpkin oat toppings are pretty simple: maple syrup and nuts. Today I added maple syrup, flaxseed meal and pepitas.