Breakfast & Brunch · Free recipe
Creamy Steel-Cut Oatmeal
Nutty, hearty steel-cut oats simmered slow into a thick, creamy porridge and topped with brown sugar and fruit. A warming, stick-to-your-ribs start to the day.
Step 1
Set a medium saucepan over medium heat and add the butter, letting it melt.
Step 2
Add the dry steel-cut oats to the melted butter. Stir constantly for 2 minutes until the oats smell toasty and nutty. This toasting step deepens the flavor.
Step 3
Carefully pour in the water and milk; it may bubble up, so stand back a little. Add the salt.
Step 4
Turn the heat up to medium-high and bring the mixture to a boil, stirring occasionally so nothing sticks to the bottom.
Step 5
As soon as it boils, reduce the heat to low so it simmers gently with small, lazy bubbles.
Step 6
Simmer uncovered for 25 to 30 minutes, stirring every few minutes. Stirring more often near the end keeps it from sticking and scorching.
Step 7
The oatmeal is ready when the oats are tender with a slight chew and the liquid has thickened into a creamy porridge.
Step 8
If it gets too thick before the oats are tender, stir in a splash more milk or water.
Step 9
Stir in the cinnamon and brown sugar. Taste and add more sweetener if you like.
Step 10
Turn off the heat and let the oatmeal rest for 2 minutes; it will thicken a bit more as it sits.
Step 11
Spoon into bowls and top with sliced fruit, chopped nuts, and an extra splash of milk. Serve warm.
Tips from the test kitchen
- Steel-cut oats are not the same as rolled oats and need this longer cook time; do not swap in quick oats here.
- Make a big batch and reheat portions with a splash of milk all week.
