5 pint-sized Mason jars with lids Large saucepan Ladle
- Carbohydrate 154.92770091855 g
- Cholesterol 122.469939792 mg
- Fat 18.9916545762 g
- Fiber 24.7333391700962 g
- Protein 42.79777589245 g
- Saturated Fat 3.731826726557 g
- Serving Size 1 1 Serving (1210g)
- Sodium 80.2915333550557 mg
- Sugar 130.194361748454 g
- Trans Fat 2.760867916405 g
- Calories 950 calories
Step-by-step
- Collect your jars and other equipment. I like pint-sized jars for this as they allow a little more room for adding nuts, raisins, and milk later. But you can also use half-pint jars.
- Bring the oats, water and salt to a boil. Simmer for about 3 minutes then turn off the heat.
- Ladle the oats and water into the jars. Cover the jars tightly with their caps and rings. Leave on the counter overnight. (This is how I make my oatmeal and I have had absolutely no problems with it, healthwise, but if for some reason you are not comfortable leaving hot oatmeal out overnight, you can also refrigerate the jars. The oatmeal won't be quite as well cooked in the morning; it will be a thinner, less creamy oatmeal. But it will still be fine.)
- The next morning, put all but one of the jars in the refrigerator. Take the cap off one jar and stir up the oatmeal inside. Microwave for 2 to 3 minutes, or until quite hot. Add any milk, raisins, or other mix-ins. Enjoy!
Water acts as the primary agent in this preparation, hydrating the dense oat groats while extracting soluble starches to build body without scorching the pot. Traditional Scottish porridge historically relied on slow simmering over peat fires, yet modern techniques leverage thermal retention inside sealed glass vessels to achieve identical starch gelatinization with minimal active attention. Steel-cut oats consist of whole oat groats chopped into two or three pinhead-sized pieces, presenting a tough outer bran layer that demands prolonged moisture contact to soften properly.
Mastering the Thermal Soak
Bringing the mixture to a brief three-minute boil activates the starch granules before sealing them in pint-sized mason jars. As the jars sit undisturbed on the counter overnight, residual heat continues cooking the groats gently, yielding a chewy yet tender texture by morning. Using half-pint jars instead will alter the cooling rate, so stick to pint-sized containers for optimal thermal retention.
- If the resulting texture appears too thin, reduce the initial water volume slightly on the next batch.
- Always vent the metal lid before microwaving the jar for two to three minutes to release built-up steam.
- Refrigerate extra jars immediately the following morning to halt the cooking process safely.
