Oakview Farms Steel Cut Oatmeal Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan, combine 3 cups water and 1 cup whole milk. Bring to a gentle simmer over medium heat (do not boil vigorously).

Add oats and salt

Stir in 1 cup steel-cut oats and 1 teaspoon coarse kosher salt. Reduce heat to low so the mixture maintains a gentle simmer.

Cook until tender

Cook, uncovered, stirring occasionally to prevent sticking, until the oats are tender and the mixture has thickened to a creamy porridge, about 18–25 minutes. For firmer oats, cook closer to 18 minutes; for softer/creamier oats, cook up to 25 minutes. If the oats absorb too much liquid and stick, add up to 1/4 cup additional water or milk and stir.

Finish with butter

When oats are cooked to desired texture, remove the pan from heat and stir in 1 tablespoon unsalted butter until melted and incorporated.

While the oats finish, stir 3 tablespoons light brown sugar, 1 teaspoon ground cinnamon, and 1 teaspoon pure vanilla extract into the pot until evenly distributed and the sugar is dissolved. Taste and adjust — add an extra 1 teaspoon brown sugar if you prefer sweeter oatmeal.

Prepare berries

If using frozen berries, briefly warm them in a small saucepan or microwave (30–60 seconds) to thaw and release juices. If using fresh, rinse and drain; slice strawberries if included.

Spoon the oatmeal into bowls. Divide the 1 cup mixed berries among the bowls, either spooned on top or gently folded into the oatmeal, depending on whether you want a swirl of berry color or pockets of whole berries.

Finish each bowl with an extra 1–2 teaspoons brown sugar to taste, a sprinkle of toasted chopped nuts if using, and 1–2 tablespoons milk or cream if you prefer a looser texture.

Serve immediately while warm.