Steel cut oats, also known as Irish oatmeal, are whole oat groats that have been cut into smaller pieces rather than rolled and flattened like traditional oats. This results in a chewier, heartier texture when cooked. However, the thicker pieces also take longer to cook and absorb liquid compared to rolled oats.
Do you have to soak steel cut oats?
Soaking steel cut oats ahead of time is not strictly necessary, but it can help reduce the cooking time. Soaking allows the oats to fully hydrate and soften before cooking. This helps ensure the oats cook more evenly and prevents crunchy, underdone bits.
Many people choose to soak their oats overnight or for at least 8 hours. This cuts down the stovetop cooking time from around 30-45 minutes to just 10-15 minutes. The oats simply need a brief boil or simmer to reach the desired consistency after soaking.
What happens if you don’t soak the oats?
If you don’t soak steel cut oats before cooking, the oats will still soften and become edible, but it will take longer. Cooking unsoaked steel cut oats on the stovetop usually takes around 30-45 minutes of gentle simmering.
Without soaking, the oats are absorbing all of the liquid as they cook. So you’ll need to keep a close eye and continue adding more liquid periodically to prevent them from drying out. The oats may also cook unevenly, with some pieces becoming mushy while others remain crunchy and tough.
Longer cooking time
The main downside to skipping the soaking step is the longer cooking time required. Whereas soaked steel cut oats take just 10-15 minutes to cook, unsoaked oats will need nearly triple that time to reach the proper consistency.
Potential texture issues
Cooking unsoaked steel cut oats also increases the chances of uneven cooking and textures. Without that initial hydration time, some oats may overcook and get mushy while others remain underdone. No matter how diligent you are about stirring and adding liquid, the texture is unlikely to be as consistent as soaked oats.
Higher risk of burning
The longer cooking time also makes burning more likely. As the oats simmer away for 30+ minutes, they can start to stick to the bottom of the pot and burn if not stirred frequently enough. Pre-soaking reduces this risk.
Less flavor absorption
When oats are soaked prior to cooking, they have a chance to absorb some of the flavors in the soaking liquid. This allows them to take on more complex flavors. Oats cooked without soaking won’t have that same boost of flavor.
Tips for cooking unsoaked steel cut oats
If you decide to skip soaking your steel cut oats, here are some tips to help ensure they turn out properly:
Use a heavy-bottomed pot
A heavy pot distributes heat evenly and prevents burning on the bottom. Stainless steel or enameled cast iron work great.
Use extra liquid
Steel cut oats will absorb 2-3 cups of liquid per 1 cup of oats as they cook. Have extra broth or water on hand to add in.
Stir frequently
Give the oats a good stir every 5 minutes or so during cooking to prevent sticking and ensure even cooking.
Simmer gently
Keep the heat low enough to maintain a gentle simmer. High heat increases the risk of boiling over or burning.
Check often for doneness
Start checking the oats after 20 minutes, and then every 5 minutes until they reach the desired consistency.
Add mix-ins at the end
Wait to add any toppings like fruit, nuts, or sweeteners until after the oats have finished cooking. This prevents uneven cooking.
How to cook unsoaked steel cut oats
Here is a simple stovetop method for cooking steel cut oats without soaking first:
Ingredients:
- 1 cup steel cut oats
- 2-3 cups liquid (water, milk, broth)
- Pinch of salt
- Desired toppings like fruit, nuts, honey, etc.
Instructions:
- Combine the oats, salt, and 2 cups of liquid in a pot. Turn heat to medium and bring to a gentle boil.
- Once boiling, lower heat to maintain a simmer. Cook for 20-30 minutes, stirring frequently.
- When the oats start to thicken, begin adding more liquid 1/4 cup at a time as needed to prevent drying out.
- Cook until the oats reach the desired consistency, around 30-45 minutes total.
- Remove from heat and add any toppings.
The exact cooking time will vary based on the type of liquid used. Broths tend to cook faster than milk or water.
Can you use a slow cooker?
Cooking steel cut oats in a slow cooker is another hands-off option that doesn’t require pre-soaking. The gentle low heat and long cooking time allows the oats to soften without scorching.
Here are some slow cooker tips for unsoaked oats:
- Use a 4:1 liquid to oats ratio. So for 1 cup oats use 4 cups liquid.
- Combine oats, liquid, and any spices or salt in slow cooker.
- Cook on low for 7-8 hours.
- Stir halfway and add more liquid if needed.
- Top with mix-ins at the end once cooked.
Can you use a pressure cooker?
Pressure cooking is a fast, convenient way to make steel cut oats without needing to soak them first. A pressure cooker cuts the active cooking time down to just 10-15 minutes.
Here is a basic pressure cooker method:
- Combine oats, liquid, and any seasonings in pressure cooker pot.
- Lock lid and bring to high pressure for 10 minutes.
- Allow pressure to release naturally, about 10 more minutes.
- Carefully open lid, stir oats, and add any toppings.
Use a 1:3 oats to liquid ratio for pressure cooking. The oats will expand and absorb the excess liquid as the pressure releases.
Can you make overnight oats without soaking?
Overnight oats are a popular make-ahead breakfast made by allowing oats to soak and soften in liquid in the fridge overnight. This hands-off method doesn’t require stovetop cooking.
While traditional rolled oats work best for overnight oats, you can make overnight steel cut oats without pre-soaking too. The chilly overnight rest gives the oats time to absorb moisture and soften up.
To make overnight steel cut oats:
- Combine 1/2 cup oats with 1 cup liquid and any mix-ins.
- Refrigerate 8-12 hours or overnight.
- Give a brief stir in the morning before eating.
The oats will have a chewy, thick texture. Add a splash of milk or water in the morning if a thinner consistency is desired.
Can you soak steel cut oats too long?
Steel cut oats can absolutely be soaked too long before cooking. When left to sit in liquid for an extended period, the oats will go past the point of hydration and begin to break down.
Here are some signs you’ve soaked your oats for too long:
- Mushy, paste-like consistency
- Watery, sludgy texture
- Loss of structural integrity
- Bland, washed-out flavor
To avoid over-soaked oats, stick within the recommended 8-12 hour soaking window. Refrigeration can help slow breakdown if leaving for a full 12 hours.
If your oats become oversaturated, drain off the excess liquid before cooking. Adding less water during the cooking process may help counteract some of the mushiness.
Soaking time limits
Here are some general soaking time limits to avoid going overboard:
| Soaking Time | Result |
|---|---|
| 8-12 hours | Fully hydrated, help reduce cooking time |
| 18-24 hours | Very soft, mushy texture |
| 36+ hours | Complete breakdown, waterlogged oats |
Conclusion
At the end of the day, pre-soaking steel cut oats is advantageous but not strictly necessary. Skipping the soaking step will result in a longer cooking time, so patience and extra stirring is key. But with the right technique, you can achieve tasty, tender steel cut oats without an overnight rest. Experiment to find the preparation method that best suits your tastes and schedule.
Some benefits of soaking include:
- Shortens cooking time
- Helps oats cook more evenly
- Increases flavor absorption
- Reduces risk of scorching
And tips for skipping soaking include:
- Use a heavy pot and low heat
- Add extra liquid as needed
- Cook for 30-45 minutes
- Stir and monitor oats frequently
- Try a slow cooker or pressure cooker
While soaking isn’t mandatory, it does make cooking steel cut oats more efficient and hands-off. But with some care and observation during stovetop cooking, unsoaked oats can turn out just as delicious.