16 | February | 2019 | Bewitching Kitchen

Let me get this out right away: I don’t care for oatmeal. At all. Growing up in Brazil it was not part of my breakfast, in fact I only learned about it when I was 26 years old and arrived in the US for the first time for a post doc. I thought the texture was unpleasant, the taste very bland, unless you dump a ton of brown sugar and heavy cream and this and that on top. What would be the point then? However, oatmeal is very popular, considered a healthy option to start the day, keeping you full until lunch time with good amount of fiber, the right carbs, vitamins, and anti-oxidants. None of this would make me look forward to a bowl of oatmeal to start my day, especially considering I am not a breakfast person. But hubby loves it. And that was enough to make me try a sous-vide version. I had no idea it would be a game-changer for me. It’s really tasty. So, if you are an oatmeal hater who owns a sous-vide gadget, I urge you to give this recipe a try. If you don’t have a sous-vide, I heard that crock pot versions can be excellent too, but I have no personal experience with it.

OVERNIGHT OATMEAL SOUS-VIDE
(adapted from several sous-vide sources)

jars:
8 jars with 4-ounce capacity
or
4 jars with 8-ounce capacity

for each small (4oz) jar:
2 tablespoons steel-cut oats
70 g water
pinch of salt

for each bigger (8oz) jar:
4 tablespoons steel-cut oats
140 g water
pinch of salt

Using sous vide circulator, bring water to 155°F. Fill the jars of your choice with the appropriate amount of oats, water, add the salt. Seal jars. If they have screw-caps, don’t tighten them too much. Lower jars slowly in the prepared water bath until fully submerged. Cover and cook for 10 to 12 hours.

Remove jars from water-bath. Stir oats and serve with the toppings of your choice. If using the small jars, you’ll need two of them to make a single portion.

ENJOY!

to print the recipe, click here

Comments: I now realize that texture was my main issue with oatmeal. For some reason, even after cooking for so many hours, the sous-vide results in oats with the exact amount of bite for my taste. I still prefer to have them later in the day with a fried egg on top. I call it light lunch. The jars, once ready, can sit in the fridge for a few days. When you are ready for breakfast (or any other time of the day you feel like it), pour the contents in a bowl and warm very very briefly in the microwave. Add the toppings you love and you are done. Golden raisins and a touch of brown sugar is a nice combination, and yes, I’ve had that for lunch more than once.

As I mentioned, you can find plenty of recipes for overnight oatmeal using a slow-cooker. I imagine they will please all oatmeal lovers, but if you are part of my team, sous-vide might be the real winner. Plus, I am always happy to find new uses for my beloved Anova gadget.

One last thing: many recipes using sous-vide call for longer cooking times. I prefer to keep a maximum of 12 hours, but 10 hours worked better for us. After 12 hours of cooking the texture got a tad too soft for our taste.