I like oatmeal, the rolled variety cooked with water and a dash of cinnamon, adorned with nuts, butter and brown sugar. However, I LOVE this steel-cut oatmeal recipe. I had always shied away from making steel-cut oats because of the time commitment (40 minutes vs 5 minutes for rolled oats), even though I usually have a canister of it in my cupboard. Then I read about these miraculous oats on Orangette and I am not sure I can go back to the quick variety again, at least for breakfast. The rolled ones will always have a place in cookies and granola, but that might be their only role in my kitchen now. This pot of goodness cooks up so nutty, creamy, and has a little chew still in the oats. I have taken to adding vanilla or almond extract and a handful of raisins (which plump up nicely) along with the oats to the simmered milk/water and I highly recommend you do the same. And if you have leftovers, it reheats perfectly with a little water. I think I might try using toasted coconut and coconut milk next time.Steel-Cut Oatmeal
- 1 tbsp butter
- 1 cup steel-cut oatmeal
- 3 cups water
- 1 cup whole milk
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1 tsp vanilla or almond extract
- dash of cinnamon
- handful of raisins (or other dried fruit)
- Optional toppings: nuts, bananas, berries, brown sugar, maple syrup, etc.
- In a skillet over medium heat, melt the butter and then toast the oats until fragrant and golden, stirring occasionally; about five minutes. Set aside.
- In a saucepan, bring the water, milk, sugar and salt to a simmer, then add the extract, cinnamon, raisins, and oats. Bring to a simmer and lower the heat, partially cover and cook for about 25-30 minutes, again stirring occasionally.
- Serve with any desired toppings.