Microwaved Oats? Not Steel Cut

Instant oatmeal - the kind you add water to and microwave - meets expectations. Not high expectations; but that's the point. It's a last-resort convenience food, something to keep on hand for near-emergencies.

But steel cut oats are a slow-cook indulgence. I convenience-ize them by making a large pot on the weekend and reheating portions throughout the next week. That way the lovely slightly chewy texture and full flavor stay intact.

Recently I found a container of quick-cook steel cut oats, which seemed like a middle ground between the instant mush and the weekend cooking oatmeal option. The packaging gave two options: stovetop boiling for 5 to 7 minutes, or microwaving. The stovetop method yields a bowl of oats almost as nice as the traditional slow-cook variety, in about a third of the time. But the microwave method is another story.

Beware microwave directions that require stops and starts with stirring in between, and large vessels to prevent boiling over. I have tried this method several times now, in the name of emprical science, and only avoiding the big puddle of spouted oat mess once so far.

That's enough empiricism for me. By the time you follow the directions properly to avoid the mess, you might as well have pulled out a saucepan and boiled the oats. And if you don't have a stovetop available? Stick with a pouch of the actual instant variety.