Place a medium saucepan over medium heat. Add the steel-cut oats and toast, stirring frequently, for 2–3 minutes until fragrant and just beginning to color. This step enhances the oat flavor but can be skipped.

Add 4 cups water and 1 tsp salt to the saucepan and bring to a rolling simmer over medium-high heat.

Once simmering, reduce heat to low so the pot maintains a gentle simmer. Cook the oats, uncovered or partially covered, stirring every 5–7 minutes to prevent sticking, for 20–25 minutes until the oats are tender but still have a bit of chew and the mixture is creamy.

About 5 minutes before the oats are done (when they have absorbed most of the water), stir in 1 cup milk and 1 tbsp unsalted butter (if using). Continue to simmer gently and stir until the milk is incorporated and the porridge reaches desired consistency. If it becomes too thick, add a splash of water or milk to loosen.

Remove from heat and let sit 2 minutes to thicken slightly. Taste and adjust salt if needed.

Toppings & Finish

While the oats cook, toast the pecans in a small dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and slightly darker. Remove from heat and let cool, then roughly chop if whole.

Prepare dried cherries by chopping larger pieces so they are bite-sized (if needed). If you prefer plumper cherries, briefly soak them in hot water for 5 minutes, then drain.

Divide the cooked steel-cut oats among 4 bowls (approximate servings below). For each serving, drizzle about 1–2 tablespoons heavy cream over the porridge, sprinkle 3/4 tablespoon brown sugar (adjust to taste), add about 2 tablespoons dried cherries and 2 tablespoons chopped toasted pecans. Optionally dust with a pinch of ground cinnamon.

Stir in the toppings into the porridge as desired, or serve them on top so each diner can mix. Serve warm.