Quick oatmeal post today, first with a quick shoutout to TasteSpotter Leah, whose comment on how she eats her oatmeal inspired us to go seek out chia seeds. We found them at Whole Foods Market and added them to our bowl of steel cut oats with a bunch of other seeds. Chia seeds are the tiny black seeds in our photo above among the ground flaxseeds, sunflower seeds and pepitas.
The tiny ancient seeds are rich in omega-3 fatty acids, even more so than flaxseeds, and have some crazy property associated with digestion, but we’ll leave the details about the health benefits to the experts.
What we’ll take, however, is a statement of our favorite method of cooking steel cut oats. After having cooked steel cut oats in a variety of ways the last two weeks, our favorite method, the one that will supersede the rest is (“super seeds,” get it?) …
The rice cooker still has the feel of standard “slow” cooking on the stovetop, but gives us freedom during those 25-30 minutes that the oats are cooking. It’s the same “set-it-forget-it” approach as the Overnight Method, but doesn’t require that we think too far ahead. We can barely keep up with posting on the blog today, let alone plan to eat oatmeal tomorrow.