Prep 15 mins
Cook 20 mins
This is the best way to make oatmeal, and I've got a list of lots of suggested toppings at the bottom. This was in the Oregonian's Food Day.
- 2 tablespoons unsalted butter
- 2 cups steel cut oats, uncooked
- 6 -7 cups boiling water
- 1⁄8-1⁄4 teaspoon salt
- Place a large, heavy bottomed pot with a lid over medium-high heat. Melt the butter in this pot.
- Add the oats and toast, stirring often, about 3-4 minutes, until oats smell nutty.
- Stir in 6 cups of boiling water and salt. Reduce heat to medium and cover. Stir frequently--every 5 minutes at first, and then every minute or so as the oatmeal thickens. Reduce the heat gradually to medium-low and adding up to a cup more boiling water if the mixture is too thick.
- About 15 minutes after you've added the water, taste the oatmeal; it should be al dente, but not hard or raw tasting. For chewy oatmeal, cook about 20 minutes. For creamy oatmeal, cook up to 35 minutes.
- Serve with desired toppings.
- Optional Toppings:.
- Milk, butter or cream.
- Butter & sea salt.
- diced pears or apples and pure maple syrup.
- applesauce and cinnamon.
- almond, cashew or peanut butter.
- dried figs and honey.
- poached pear or quince and some of the poaching juice.
- Optional serving suggestion: Scoop the oatmeal into 1 serving ramekins, sprinkle liberally with granulated sugar. Broil until the sugar is caramelized for Oatmeal Brulee!
- To save the oatmeal for a later use: let it cool completely. Store in a tightly covered container in the refrigerator for up to 1 week. To prepare the leftovers, heat up 1 cup of cooked oatmeal per serving. Warm over high heat in a saucepan, with 1/2 cup water or milk per serving until bubbling until smooth.
Perfect base recipe if you've never tried steel cut oats or want to experiment with different flavor options.