Steel Cut Oatmeal Recipe
Served with Brown Sugar, Golden Raisins, and Cinnamon. (Milk upon request)
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Ingredients
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Oatmeal
Toppings
Method
Oatmeal
Bring liquid to simmer
In a medium saucepan, combine 3 cups water and 1 tsp salt. Bring to a gentle boil over high heat.
Add oats and cook
Stir in 1 cup steel cut oats. Reduce heat to low so the mixture is at a steady simmer. Cook, uncovered, stirring occasionally to prevent sticking, for 20–25 minutes for chewy texture or 25–30 minutes for a creamier porridge. If the oats absorb too much liquid and look too thick, add up to 1/2 cup hot water and stir.
Finish and rest
When oats are tender and the texture is creamy, remove the saucepan from heat. Stir in 1 tsp unsalted butter if using for added richness. Let rest, covered, for 2 minutes to thicken slightly.
Taste and adjust seasoning if needed (add a pinch more salt if bland).
Assembly & Toppings
Portion the oatmeal into bowls (recipe yields approximately 2 generous servings).
Divide 3 tbs brown sugar between the bowls (about 1½ tbs per serving).
Scatter golden raisins over each bowl (about 1/2 tbs per serving) so they soften slightly from the hot oats.
Sprinkle 1 tsp ground cinnamon over the two bowls (about 1/2 tsp per serving) or to taste.
Serve immediately with milk on the side if requested. If milk is added, stir to reach desired creaminess and sweetness. Offer additional brown sugar or cinnamon to taste.