Best Steel Cut Oatmeal My Way Recipes

STEEL-CUT OATMEAL

Steps:

• Bring water and salt to a boil in a saucepan. Stir oats into boiling water.
• Cook oats until thick and soft, 20 to 30 minutes.
• Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently.
• Sprinkle sugar over the oats to serve.

STEEL CUT OATMEAL

Steps:

• 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.

STEEL CUT OATMEAL

Steps:

• 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.
• granola.
• dried figs and honey.
• poached pear or quince and some of the poaching juice.
• flaxseed.
• 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.