Steel Cut Oatmeal Recipe
Cinnamon Sugar, Dried Cranberries, Almonds
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Ingredients
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Oatmeal Base
Flavoring & Sweetener
Toppings
Method
Oatmeal Base
- 1
Bring liquid to a boil
In a medium saucepan (about 2–3 quart), bring 3 cups water and 1 tsp salt to a rolling boil over medium-high heat.
- 2
Add oats and simmer
Stir in 1 cup steel-cut oats, reduce heat to low so the liquid is at a gentle simmer (small bubbles).
- 3
Cook until tender
Cook uncovered, stirring occasionally to prevent sticking, until oats are tender and creamy, about 20–30 minutes. For chewier oats, cook closer to 20 minutes; for creamier oats, cook up to 30 minutes. If the pot becomes too dry before oats are tender, add 2–4 tablespoons hot water and continue cooking.
Flavoring & Sweetener
- 4
Finish the oats
During the last 2 minutes of cooking, stir in 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Taste and adjust sweetness or cinnamon to preference.
Toppings
- 5
Prepare toppings
Divide the cooked oatmeal between 2 bowls. Stir 1 tablespoon milk into each bowl if you want a creamier texture. Top each portion with 1 tablespoon dried cranberries and 1 tablespoon sliced or slivered almonds. If using, add 1 teaspoon butter divided between bowls and let it melt into the hot oats.
- 6
Serve
Sprinkle an extra pinch of cinnamon or a light dusting of brown sugar on top if desired. Serve immediately.