Recipe by SherryKaraoke
I found this on Alton Brown's Good Eats and it is delicious. Adding the step of toasting with butter really adds to the flavor. Plus, adding the (already) boiling water to the toasted grains and letting it cook without constant attention (like a pilaf!) makes preparation soooo easy. And the buttermilk adds richness to the mix. My family loves the hearty flavor and texture of Scottish (steel-cut) oats, and this is the best recipe I've ever found.
Top Review by LonghornMama
Worked very well. I wasn't too sure about the buttermilk, and could detect that buttermilk twang even though I didn't add buttermilk to individual servings. Rich and creamy but not mushy goo. Next time I'll probably use all milk to test the difference. Thanks for sharing the recipe!
- 14.79 ml butter
- 236.59 ml steel cut oats
- 709.77 ml boiling water
- 118.29 ml whole milk
- 118.29 ml low-fat buttermilk, plus
- 14.79 ml low-fat buttermilk
- 14.79 ml brown sugar
- 1.23 ml ground cinnamon
Directions See How It's Made
- In a large saucepot, 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.
- Combine the milk and half of the buttermilk with the oatmeal.
- Stir gently to combine and cook for an additional 10 minutes.
- Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.