Creamy Oatmeal

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Followed a previous reviewer's tip to cook on a lower temp and had no issues with burning on the bottom of the pan. This was my first time making steel cut oats and although I was skeptical of what the texture would be like when I saw what steel cut oats look like, I was pleasantly surprised. This was a nice, creamy recipe with just the right amount of sweetness. I didn't have dried currants so I used dried blueberries and I was pleased with the results. To heat up the next day, I just added a little extra milk to the bowl and stirred before microwaving and it didn't come out gummy at all (a problem I've run into when trying to reheat other oatmeal recipes. My husband, a rice pudding lover, really enjoyed this too, and I figure this is probably a little healthier than rice pudding since it at least has some fiber : Will definitely be making again!

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What am I doing wrong? I always end up with a burned skin on the bottom of the pan. If it's a regular pan, it's a hassle to clean; if it's a nonstick pan, it ends up all in the oatmeal. Are the directions of "bring to a boil over high heat" incorrect? What's everybody else doing?

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fantastic! this recipe is perfect for a cold NY winter and so easy to follow. I have looked up quite a few and would say this one is the best, hands down.

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Amazing oatmeal! I haven't messed with toppings much yet, but the base recipe is absolutely delicious. This will be my default oatmeal from now on.

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I've always hated oatmeal but decided to try finding a good recipe since I know it's so healthy and this recipe has converted me. My friends all told me that steel cut oats are much different than the Quaker Oats I grew up with and they were right. I really enjoy this recipe and have been eating it a couple of times a week- it heats up well so I just make extra and keep it in the fridge. I found the oats at our neighborhood Valu-Mart for only $0.79 per pound- it was with the bulk rice and beans section.

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I found the cooking time of 10 minutes to be far too short. I had to cook for at least 20 for it to thicken, but when it did it really thickened. This is a great and simple recipe, and is the only way I will now eat oatmeal.

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This is the tastiest oatmeal I've eaten in a while. With all the milk and seasonings, it has a pretty similar texture to rice pudding, and even tastes pretty good straight from the fridge, so you could eat it hot or cold.
The sugar is a bit too sweet. To make it a little healthier, use skim or 1% milk, halve or quarter the sugar, and increase the cinnamon. I just put straight ground cinnamon since I didn't have any sticks on hand. The soaking reduces the normal cooking time of steel cut oats (don't try to sub this with instant or old-fashioned without lots of modifications significantly and if you cook it on low and stir often, it shouldn't ever burn.
A delicious and, with a few modifications, healthy recipe.

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This is worth making. It's how I will now always make oatmeal. I would skip the salt though. It doesnt need it.

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I've only managed to make this one time without burning it to the bottom of the pan. I'm surprised that no one else said that. Must just be me. That one time, it was wonderful. All the other times it just tasted, well, burnt.

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I loved the combination of the hearty steel-cut oats with the currants and vanilla. Had a leftover serving the following morning and it was still very good!