Steel Cut Oatmeal Recipe

Bring liquids to a simmer

In a medium saucepan, combine 3 cups water, 1 cup milk, and 1 tsp salt. Bring to a gentle simmer over medium heat.

Add oats and cook

Stir in 1 cup steel cut oats. Return to a low simmer, then reduce heat to low. Cook, stirring occasionally, for 18–25 minutes until oats are tender but still have bite and the mixture is creamy. If it thickens too much, stir in additional milk or water 1–2 tablespoons at a time to reach desired consistency.

Finish and rest

When oats are creamy and cooked to your liking, remove from heat. Let rest, covered, for 2–3 minutes to thicken slightly. Taste and adjust salt if needed.

While oats cook, combine 2 tbsp granulated sugar and 1 tsp ground cinnamon in a small bowl. Stir to blend evenly. Set aside.

Prepare berries: rinse and drain 1 cup mixed berries. If using strawberries, hull and quarter or slice them to bite-sized pieces.

Toast nuts (optional): in a small dry skillet over medium heat, toast 2 tbsp chopped walnuts or pecans for 2–3 minutes, shaking the pan frequently, until fragrant and lightly browned. Remove from heat and cool.

Assemble bowls: divide oatmeal among 2 bowls (about 1/2 thick batch each). Sprinkle each serving with a portion of the cinnamon-sugar mixture to taste (about 1 tsp per bowl or more if desired). Top each bowl with fresh berries (about 1/2 cup per bowl), a dollop of apple butter (about 1/2 tbsp per bowl), and a drizzle of maple syrup if using.

Serve

Serve the oatmeal warm. Offer extra apple butter, cinnamon sugar, maple syrup, and toasted nuts at the table for individual adjustment.