Steel-cut Oatmeal Recipe

Rinse (optional)

Quickly rinse the steel-cut oats in a fine-mesh sieve under cool running water to remove any dust. Drain well.

Boil water

In a medium saucepan, bring 3 cups water and 1 tsp salt to a rolling boil over medium-high heat.

Add oats and simmer

Stir in 1 cup steel-cut oats, reduce heat to low so the liquid is gently simmering. Cook, uncovered, stirring occasionally to prevent sticking, until most of the water is absorbed and oats are tender with a chewy texture: about 20–30 minutes for a toothsome texture, 30–40 minutes for creamier oats. Watch and stir more frequently toward the end.

Add milk and fat

When the oats have reached your preferred tenderness and most liquid is absorbed, stir in 1 cup milk and 1 tbs butter or coconut oil (if using). Continue cooking over low heat 2–5 minutes, stirring, until the porridge thickens and becomes creamy. If the mixture becomes too thick, add extra splash(s) of milk or water to reach desired consistency.

Sweeten

Remove from heat and stir in 2 tbs maple syrup or honey to taste, if using. Taste and adjust salt or sweetness as desired.

Portion

Divide the oatmeal into 2 servings (about 1/2 to 3/4 cup cooked per person depending on thickness).

Add toppings

Top each bowl with sliced banana, 1 tbs toasted chopped nuts, 1 tbs berries or dried fruit if using, and a light sprinkle (about 1/4 tsp) of ground cinnamon. Add any additional milk, sweetener, or a pat of butter to finish.

Storage

Store any cooled leftover oatmeal in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stove or in the microwave with a splash of milk or water to loosen.