Oats Two Ways - BASICS Recipe
These recipes was developed by Quabbin Harvest board member Cristina Garcia. These delicious oats are made with ingredients that are part of our BASICS program, which offers pantry staples at very affordable prices.
Overnight Oats (served chilled - no cooking required)
Yield: One 1-cup serving
Cost at Quabbin Harvest: 68 cents per serving (before toppings)
Mix oats with yogurt, milk and salt in a small jar or bowl. Stir well to combine. Cover with a lid or plastic wrap, refrigerate overnight, or at least 8 hours.
Choose your favorite toppings.
Notes: You can play with the ratio of yogurt and milk, and/or cut the total liquid down to 3/4 cup if you prefer a thicker bowl of oats. For a dairy free version, substitute soy or nut milk for the milk and omit the yogurt (this will yield thinner oats). To thicken without yogurt add 1 tablespoon of chia seeds before chilling.
Slow Cooked Steel Cut or Rolled Oats - Stovetop
Steel Cut Yield: Three 1-cup servings
Rolled Oats Yield: Two 1-cup servings
Cost at Quabbin Harvest:
Steel Cut: 21 cents per serving
Rolled Oats: 13 cents per serving
For 1 cup steel cut oats: combine oats, 2 cups water and 1 teaspoon yogurt in a small pot, cover and leave on the counter overnight or at least 7 hours.* In the morning add an additional cup of water and 1⁄4 teaspoon salt. Stir often over medium heat for 10-15 minutes or until oats are tender. Cooking without soaking takes 30-35 minutes.
For 1 cup rolled oats: combine oats, 1 cup water and 1 teaspoon yogurt in a small pot, cover and leave on the counter overnight or at least 7 hours.* In the morning add an additional 1 cup water and 1⁄4 teaspoon salt. Stir often over medium heat for 5 minutes or until oats are tender. Cooking without soaking takes 10-12 minutes.
*Leaving the oats out to soak overnight not only cuts the cook times in half, but makes them more digestible!
Milk or substitute
Posted: to News on Tue, Nov 24, 2015
Updated: Mon, Apr 18, 2016