Linus’ Pressure Cooked Oat Technique – Reader Recipe
Steel cut oats, like many other grains have a tendency to splatter, bubble and foam while under pressure. The usual remedy of adding a spoon of oil helps but does not stop the oats from splattering completely. Having seen the Bain Marie technique on this website, Linus came up with a genial method for cooking them. With no muss and no fuss.
In his own words:
Steel cut oats and water. 1:3 ratio
Toast the oats in oven at 150 C / 300 F (this can be done in bulk) this gives the oats a good flavor and they cook in less time. They can be stored for weeks after toasting.
Put oats and water mix in a container. Add a small amount of olive oil (a few drops) oil to prevent foaming. Add optional ingredients (cut banana, strawberries, or blueberries).
Place a strainer with handle broken off (or splatter screen, or metal mesh with canning jar ring if using jar as a container) over the container. This prevents oats from getting into the pressure cooker if foaming occurs.
Place the container on a trivet and add 1-2 cups of water to the bottom of the pressure cooker. Cook at HIGH pressure for 10-15 minutes and release the pressure using the Normal release method. You can also cook it for 8 minutes and open it with the Natural release method.
Remove strainer and use it to strain excess water if needed from the cooked oats.
Increase pressure or time if softer oats are desired.
Photo and Recipe Credit Linus.
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