Do you make oatmeal pucks?
Maybe you already know about this cook trick but I’ve been making these time saving oatmeal pucks for the past year and thought it was high time I share this freezer meal with you.
I love steel cut oats.
I love the texture of steel cut oats way better than regular oatmeal. For some reason, they just seem more hearty.
More of a stick to your ribs fill you up until lunch time kinda thing.
Anyway, I made a batch of them the other day and snapped a few photos.
Recipe – Oatmeal Pucks
Use the cup that came with your rice cooker {*rice cup} to measure out 1 ½ cups of steel cut oats. Add water to the fill line {about 4.5 cups}.
Press the “steel cut oats” button.
*A “rice cup” is equivalent to about a ¾ cup standard measuring cup.
After the oats are cooked, I stir in some milk and then freeze the oats in 1 cup portion sizes.
On days I feel like steel cut oats for breakfast, I simply toss an oatmeal puck in a bowl with a little sprinkle of brown sugar and some fruity bits and then pop the bowl in the microwave for about 2 ½ minutes.
Sometimes I add a little extra milk. Sometimes I don’t.
A warm breakfast in 2 minutes 30 seconds? Yes please!
I LOVE my rice cooker! It’s so much easier to cook a batch of steel cut oats in a rice cooker than to hang around the stovetop stirring a pot of oats for a half an hour.
Oatmeal pucks. They are so easy to make!! Do you make these too?
That’s it. That’s all I’ve got for today. 🙂
~Mavis
P.S. What do YOU like to add to your oatmeal? Anything exciting?
Marie ---NH says
Good morning, Mavis! I love oatmeal and would love to try your oatmeal puck idea. Can you recommend a rice cooker….some of my friends have not recommended rice cookers. Thank you!
Mavis Butterfield says
This is the one we bought in 2021 and use it at least once, sometimes twice a week. Expensive, but worth it in my opinion. https://amzn.to/3P1459q
Lana says
Yes! We bought ours in 2018. Best rice cooker ever and actually I am surprised the price is still decent.
Marie ---NH says
Thank you! I guess I wasn’t awake enough to notice your link in the post. I enjoyed reading all the good comments on oatmeal breakfasts.
Nancy Settel says
What a great idea even for regular old fashion oatmeal! I love it. I add a bit of cinnamon, 2 chopped and peeled Gala apples (in small pieces), some molasses and cook. At the end some milk. That’s it but oh so good. Seems I am on a molasses kick as of late.
Mel says
Hmm I’ve tried this with rolled oats, and it changes the texture too much for me. Perhaps I should reattempt with steel cut oats.
Andrea says
Steel cut oats are so good! I include different add-ins depending on my mood. Sometimes walnuts and maple syrup, or nut butter with blueberries. I used to have a breakfast cookie recipe for left over cooked steel cut oats, but lost it and no amount of online research has produced anything similar. Anyone has a tried and true recipe to share. I like to make those for on-the-go breakfasts. Thanks in advance!
Susan says
For years I used to do rolled oats, cauliflower rice, protein powder (usually added after cooking) and then berries or fruit of some kind with vanilla, cinnamon or other spices based on the flavor of the day. It was HARDY!!!
I love how versatile oats are. I love baking with oat flour.
Jeri says
I use cauliflower rice for many things, but never thought to add it to rolled oats! I have added protein powder or even peanut butter to oats, though! That’s tasty!
lafn says
Thanks, your’s a good idea. I don’t now, but will in the future. Do you “Nixilate” your steel oats? Some challenges to digesting oats unless I soak them in some lemon juice first.
Mavis Butterfield says
I just toss them in the pot and add water. I don’t do anything special to them.
Diana says
I eat oats every morning. I add cinnamon, cranberry powder, fresh fruit- maybe berries, banana, or passion fruit, then I top it with cacao nibs. Sometimes I eat them cold like overnight oats, or warm depending on my mood. I also cook up a large dish with raisins, apples, seasoning, and nuts and eat that several days in a row. Such a healthy and easy breakfast!
Christa says
I love the texture of original steel cut oats (not the quick-cooking kind), and do the stove-top method: 1 cup oats and 3 cups water, bring to a boil, turn off heat and put a lid on it and let it cool for 3-4 hours. I make freezer packets and reheat for 2 minutes, then usually add raspberries or blueberries, sometimes raisins or some peanut butter powder, and milk. Perfect, quick, and healthy breakfast.
Linda says
Too much bother for me. I just use quick cook steel cut oats. They taste the same, are the same price as the regular version and only take 3 minutes in the microwave.
Jaime says
I love this idea! What about fixing the steel cut oats in the crock pot and then making the pucks?
tc says
I rarely eat oatmeal now though I grew up on it, my Mum would always make oatmeal/porridge on Sunday night for us to eat Monday before school and she would add currants and raisins. I now cook a huge batch every Tuesday night for the homeless shelter (we are talking a 28qt electric roaster full). I start it around 7pm on tuesday on low and take it in at 7am wednesday. I mix regular oatmeal, steel cut, farina or whatever I have including granola if I have some, I then add raisins, walnuts, cashews, hazelnuts if I have them, dried fruit or I blend up a couple of cans of fruit, add 3 gallons of milk and cans of evaporated milk, coconut milk and condensed milk. It is all devoured so experiment by adding all kinds of fruit and nuts and it is a good way to use up cans of fruit, I have even added yogurt to it and it is delicious according to those who eat it. I just don’t have time to eat breakfast anymore unless I am on holiday and others need it more than me. Experiment with adding all kinds of things to it, you might be surprised.
Joyce says
I’m fine with old fashioned oats, which take the same amount of time in the microwave. Lately I’ve been grinding oats in the blender for oat flour to substitute for all purpose flour in breads and pastries. It doesn’t raise blood sugar as white flour will and has a slightly nutty taste.
Julie V says
My mom, after she retired, for a time ate steel cut oats daily. Seems to me she soaked her groats overnight before cooking them the next morning on the stove. She would add yogurt to her cooked oats, chopped nuts, and I think a sprinkle of flax seed meal. My grandfather was a daily oatmeal eater too.. milk, sugar, two poached eggs on the side and some toast was his breakfast. And because my grandpa was a cute little old farmer man… he sometimes enjoyed a pastry such as bear claw or danish for his sweet tooth also to top it all off. Oatmeal has history in my childhood too… taking buttered toast and slathering your oatmeal (with milk and sugar) on it for an oatmeal sandwich or dipping your toast in your oatmeal. My grandma would reward us at times when we were young for eating our oatmeal… five or ten cents if we ate it all… or the fly swatter threatened, if we refused. And I know it’s not the proper way but I liked the lumpy oatmeal as a kid.
SueD says
I love steel cut oats and eat them for breakfast most weekday mornings. I pot them up in individual servings and keep in the fridge until needed. Always a bit of butter, sometime other added ingredients. I’ll have to see if I have a setting for making it in my rice cooker.
Gigi says
How much water do you add? (Or could you measure?) my rice maker doesn’t have a steel cut oats setting. It’s always been stovetop for me.
Mavis Butterfield says
Do you still have the “rice cup”? Steel cut oats are generally 1 cup oats to 4 cups water.
Tammy says
I adore steel cut oats and buy mine at Aldi’s (the slow-cooking ones, not the quick ones, which don’t have that great texture). My grandmother used to buy the same brand as you and that can took me right back. I never thought of using the rice cooker, but will try that tomorrow morning. I generally make six or so servings at a time in a large pot and just re-heat what I want each morning in the microwave. But I do eat steel cut oats about five days a week, so it never had a chance to go bad.