Oatmeal with Super (ch ch ch) Chia Seeds and the Cooking Method that Supersedes

Steel Cut Oats with Chia Seeds[The Oatmeal Project, Day 13: Super Seeds (pumpkin, sunflower, flax and chia seeds]

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?) …

…rice cooker!

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.

by Sarah J. Gim on February 13, 2011 · 3 comments

{ 3 comments }

Akki February 15, 2011 at 11:56 pm

clearly you haven’t tried the set-em-and-forget-them oven method i suggested a few days ago!

tina February 16, 2011 at 2:02 pm

The bowl of oatmeal looks yummy! I have to get some chia seeds and try it out. I love the rice cooker method. Thanks guys :)

Leah February 20, 2011 at 9:01 am

woohooo! I’m so glad you guys tried my oatmeal topping :)
Thanks, and happy oatmeal eating!

Leah

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