Steel Cut Oatmeal Recipe

Bring liquids to a boil

In a medium saucepan, combine 3 cups water, 1 cup milk, and 1 tsp salt. Place over medium-high heat and bring to a gentle boil.

Add oats and simmer

Stir in 1 cup steel cut oats. Reduce heat to low so the mixture simmers gently (small bubbles).

Cook until tender

Cook, uncovered, stirring occasionally to prevent sticking, for 20–30 minutes until oats are tender and the porridge is creamy. If the mixture becomes too thick before oats are done, add up to 1/2 cup extra water or milk, a few tablespoons at a time.

Sweeten and finish

When oats are cooked to your preferred texture (typically 20–30 minutes), remove from heat and stir in 3 tablespoons light brown sugar, 1 tablespoon butter (if using), and 1 tablespoon honey or maple syrup (if using). Taste and adjust sweetness to preference.

Soften dried fruit (optional)

If your dried fruit is very chewy or large (dates, apricots), add the 3 oz mixed dried fruit to the pot about 5–10 minutes before the end of cooking to rehydrate. Alternatively, briefly soak the dried fruit in hot water for 5–10 minutes, drain, and stir in at the end.

Serve and garnish

Spoon oatmeal into bowls. Top each serving with the softened dried fruit, 2 tablespoons chopped toasted nuts, a sprinkle of 1 tsp ground cinnamon (to divide among servings), and fresh fruit if desired. Stir a little milk into each bowl if you prefer a looser consistency.