Prep 10 mins
Cook 25 mins
Here is Alton's method for making a nice creamy bowl of hearty steel-cut oats. His recipe adapts perfectly to overnight soaking. I followed the recipe through adding the boiling water, then cover it (heat off) and head to bed. In the morning, I add the milk and simmer for 10 minutes. Delicious!
- 14.79 ml unsalted butter
- 236.59 ml steel cut oats
- 709.77 ml boiling water
- 4.92 ml kosher salt
- 118.29 ml whole milk
- 118.29 ml low-fat buttermilk or 118.29 ml plain yogurt
- 14.79 ml brown sugar
- 1.23 ml cinnamon
- In a large saucepan, melt the butter and add the oats. Stir for 2 minutes to toast.
- Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
- Alternately, after adding the boiling water,cover the saucepan and remove from the heat. Allow to sit overnight on the counter. In the morning, proceed as directed below.
- Combine the milk and the buttermilk (or yogurt) with the oatmeal. Stir gently to combine and cook for an additional 10 minutes.
- Spoon into a serving bowl and top with additional milk or buttermilk, brown sugar, and cinnamon.
- Feel free to garnish or sweeten as desired: chunky applesauce or fruit conserves are great, as is maple syrup, or add dried fruit to the oats and soak both overnight - sweetens the oats ever so slightly.
Be sure to use unsalted butter or leave out some of the kosher salt. I used 1% milk and it was stilll OK. The steel cut oats have so much nuttiness. I love them.