I love starting the day with a bowl of healthy oatmeal, but I don’t like rolled oats or the instant stuff and most days I’m on the run early, with no time to cook a bowl of steel-cut oats. That 30 minutes it takes to cook oatmeal from scratch doesn’t sound like much, but at 6 a.m., it’s a deal breaker for me.
I decided to try cooking oatmeal sous vide, hoping that if I began the process at night, the oatmeal would be cooked by morning. After a number of time and temp trials, I got it sorted. Now I throw it together before I go to bed, and can feel virtuous about starting my day with a nutritious breakfast.
One interesting thing I noted with the sous vide technique: The raisins plumped beautifully during their long, slow cook, and gave up much of their natural sugar, as well as some color, to the oatmeal. My testers thought I had sweetened the porridge with sugar, but there was no need!
Makes 2 servings
- Preheat the water bath to 155°F (68°C). See other temperatures and times below.
- Combine the groats, water or milk, raisins, cinnamon, and salt in a large, zip-lock food bag. Seal using the water displacement method.
- Cook 8 to 10 hours. See other times and temperatures below.
- Open the bag, divide the oatmeal between two bowls, and serve hot. You can also refrigerate the cooked cereal and reheat in the microwave another day.
- At 180°F (82°C), the oatmeal cooked in 2 hours.
- At 200°F (93°C), the oatmeal cooked in 1 hour.