lemongrass, white parts only.

Swapping out your liquid will make your oats less of a neutral base for toppings if you plan to stash away leftovers (see below), and is still a fun way to experiment.. For every one part oats, you’ll need four parts liquid for steel-cut oats, or two parts liquid for rolled oats.Once you’ve added your liquid to the saucepan and it’s come to a boil, reduce the heat to a gentle simmer and partially cover the pan.

Cook steel-cut oats for 15 to 20 minutes, until they’re tender and as thickened as you like, stirring occasionally; rolled oats will cook in five to seven minutes.Remember that you can always add more liquid to thin your oats, or cook them longer if you’d like them thicker.. Matt Taylor-Gross / Food styling by Amelia Rampe.Cook large batches.

The internet offers an abundance of suggestions for making the process of cooking steel-cut oatmeal easier, quicker, and more hands-off, from covering them with boiling water and soaking them overnight; to assembling them in your Instant Pot, pressure cooker, or slow cooker; or.baking them in the oven.

It’s true that steel-cut oats require more time to cook than rolled or instant oats, but still, we’re only talking about 20 minutes.

None of the purportedly time-saving methods I’ve tried have offered a meaningful shortcut, so I stick to cooking them on the stove..Drizzle with olive oil (if using), and sprinkle with salt and pepper to taste.

Sandwich with top bagel halves; cut sandwiches in half, if desired, and serve.. About this recipe.Upgrade your morning bagel with a thick schmear of punchy cream cheese made with beets, horseradish, scallions, dill, and garlic salt.

The deep purple hue of the beets yield a vibrant cream cheese that pops when spread between seeded or plain bagels.Meanwhile, the earthy, sharp flavors are a delicious counterpoint to salty-rich salmon lox.