For the past couple weeks I’ve been searching for a way to make a big batch of oatmeal that would last a few days without losing any of its flavor or texture. It’s become something of a quest because I’m extremely picky when it comes to oatmeal. I despise watery oatmeal and don’t want it to be a thick glob either. No, my perfect bowl of oatmeal is creamy with just the right amount of chewy bite – a warm bowl of satisfying comfort first thing in the morning.
Well guess what? I found a recipe that can be made ahead and can be stored in the fridge without sacrificing anything! The key was using steel cut oats, also known as Irish or Scottish oats. Unlike rolled oats, which have been rolled into flat flakes for faster cooking, steel cut oats are oats that have been cut into small pieces on a steel buhr mill. This means they have a longer cooking time (a good thing when it comes to retaining texture). They also have a nuttier flavor than other kinds of oats, which I love.
The recipe below takes about 35 minutes on the stovetop and the resulting oatmeal can either be enjoyed immediately or stored in the refrigerator for up to 4 days. Sweetened with agave nectar and cooked in milk, it produces a creamy, full-bodied bowl of oatmeal with a slightly nutty flavor. I like to top mine with toasted wheat germ and a handful of berries. The munchkin prefers crushed cinnamon cheerios and sliced strawberries in his oatmeal. :)
Looking for an oatmeal recipe with old-fashioned oats? Check out our favorite Maple & Brown Sugar Oatmeal.
Make-Ahead Irish Oatmeal with Agave Nectar
Ingredients: Serves 3-4
- 2 cups water
- 2 cups milk
- 1/4 teaspoon salt
- 1 cup steel-cut oats
- 1/2 teaspoon butter
- 3-4 tablespoons agave nectar (to taste)
- Toppings of your choice: toasted wheat germ, blueberries, strawberries, crushed cheerios, etc.
In a medium pot over medium heat, combine the water, milk, salt and oats. Bring to a slow boil, stirring constantly. Reduce the heat to low and stir in the butter and agave nectar to taste. Cover and simmer for 20-25 minutes, stirring frequently until the mixture is creamy and the oats are soft. Turn off the heat, stir, then cover the pot again and let the oats sit for 5-10 minutes so that they can absorb any extra liquid.
Serve immediately topped with a sprinkle of toasted wheat germ and a handful of blueberries or other fresh fruit.
Once cooked this oatmeal can be stored in the fridge for up to four days. Spoon it into an airtight container and reheat individual servings in the microwave for 2-3 minutes. I usually add a generous splash of milk to my bowl along with the oatmeal before heating. Stir, add your preferred toppings and enjoy!