hiyall said:
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I have seen Quaker "overnight" oats.
Not sure how they differ from regular oats?
I have also seen recipes for overnight oats,
placing oats, milk, seasonings in fridge overnight.
I can probably use the whey, for extra protein, flavor!
TT - I know that I suggested it before, but hope you will try 'my' version of overnight oats - I still think they are best. Particularly as I see that Mr. TT complained yours were mushy.
Use steel cut oats and try the following:
In a heavy pot bring four cups of water to a boil. I admit to adding about 1/4 tsp salt to the water.
While heating the water, add one cup of steel cut oats to a dry saute pan; rolled steel or cast iron works best but any heavy pan will work, and toast the oats until a deep golden brown.
Add the oats to the boiling water - be cautious as they will want to foam up initially and boil over so add them gradually...stir well, boil for just two or three minutes. Put the lid on the pot, turn the heat off, and leave overnight. In the morning, stir them together (some of the water will have separated), and do with them what you will. I used to put them in a tupperware container and refrigerate them and then would just warm one serving at a time in the microwave at the office.
They will have texture and nuttiness and are super simple.
