Recipe by Cook4_6
A friend of mine has been purchasing steel cut oats in bulk from the Amish in our area and sharing! Since I didn't know how to prepare them, I found a similar recipe online and adapted it to my taste. *Note-you can use 4 cups of water and omit the milk. The milk makes it creamier.
Top Review by Bonnie G #2
I love steel oats and have tried several on here and enjoy them all. This version is a lovely creamy texture, I made as directed and next time might even try leaving out the milk as I really like mine chewy. I followed the direction and was very pleased with the results. I topped with rasberries from my garden but think bananna would be good and even the peanut butter I saw another reviewer tried.
- 1 cup steel cut oats
- 3 1⁄2 cups water
- 1 pinch salt
- 1⁄2 cup skim milk
- 1 teaspoon vanilla or 1 teaspoon almond extract
- 1 pinch cinnamon
Directions See How It's Made
- Bring the water to a boil in a large pot. Add the steel cut oats and and salt. Stir.
- Reduce the heat to medium low and cook for 30 minutes. Make sure you stir the oats occasionally so they don’t stick to the pan.
- When the oats start to thicken, at about 30 minutes, add in the milk and extract. I think the milk makes the oats creamier. Stir the oats, milk, and extract together and cook for ten more minutes.
- Add in cinnamon and raisins or whatever toppings you wish.
- (If you want to make bruleed oats-put the oats in a bowl, sprinkle with brown sugar and turbinado sugar. With a creme brulee torch, fire the top of the oats until the sugar is crystalized).
- Serve the oats hot. This batch makes 4-6 servings. If you want you can let the oats cool and then portion them out into smaller containers. To reheat, add a splash of milk and reheat in the microwave for 1-2 minutes.