Steel Cut Oatmeal

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 tablespoon butter
  • 1 cup steel cut oats
  • 3 cups boiling water
  • 1/2 cup whole milk
  • 1/2 cup plus 1 tablespoon low-fat buttermilk
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
Directions
Watch how to make this recipe

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.


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4.7 215
Excellent.  We enjoy this most Sunday mornings.  I use fat free milk and low fat buttermilk. item not reviewed by moderator and published
Used 6oz carton of vanilla fat free yogurt instead of the whole milk and buttermilk.<br />Delicious recipe.  Makes 5 good sized servings that can be refrigerated &amp; heated up in the microwave when needed.  Just add desired toppings/milk at that time.<br /> item not reviewed by moderator and published
I've been in a massive oatmeal phase and recently purchased a bag of steel cut oatmeal at the market. I decided to make oatmeal from scratch today instead of the instant packs I'm used to every morning and I must say, this recipe was excellent. I used low fat milk instead of whole milk/buttermilk and it was still nice and creamy with the perfect consistency. Not sure if I can go back to the instant packets anymore...... item not reviewed by moderator and published
love this recipe. No fuss taste great. I used almond milk and taste as great as when I used milk. When finished I top w toasted sunflower seeds, tsp on of maple syrup and dried cranberries. item not reviewed by moderator and published
Pretty good but for the ultimate easy I use my pressure cooker. No really. You need a pan that will fit inside the cooker. I have an 8 qt Presto coocker and actually use an old Sigg "Tourist" camping cook set: both the stainless 1.5 L and 2 L pots are without handles and fit perfect. Add 2 cups of water and use the wire trivet to elevate the pan above the water and place on high heat. Load up the inside pan with the correct amounts of steel cut oats and water (pinch of salt). Cover the pan with foil and crimp the edges all around. Place the pan in the cooker (on the trivet) and close. Cook 7 mins at pressure and then remove from heat. Let it sit for 15 min. Open (helps to have some kind of hooks) and stir. Perfect oats every time! No stirring. No babysitting. No frying. No chance of burning. A little cleanup. Total time is about 20 to 25 min. Once you take it off the heat you can leave it up to an hour before you crack it open. It's still hot and perfect. item not reviewed by moderator and published
This is the best! What I do to prevent burning is: 1) give it a fast stir after pouring in the boiling water -- this gets it swirling; 2) Immediately cover pot; 3) turn down the heat to 2 for an electric oven. You will still see a low simmer even at this setting. I cook it for 25 minutes and at that point it has just started to stick. We make a double batch with just the water (6 cups). When it is done cooking I usually add salt, some brown sugar and/or maple syrup, and vanilla and then place in the fridge. We add the milk (usually almond or coconut) to our individual bowls each morning. item not reviewed by moderator and published
This was yummy! Loved it. item not reviewed by moderator and published
Butter, whole milk, and buttermilk... this defeats the purpose of eating oatmeal... isnt oatmeal supposed to be healthy?? item not reviewed by moderator and published
The steel cut oatmeal recipe was great - some of the comments for how people altered it made me never want to eat them again! item not reviewed by moderator and published
Tried this recipe as is for the first time today. It's the best steel cut oat recipe if tried to date. I will add fruit next time as others have suggested item not reviewed by moderator and published
Thermos method. Put oats and boiling water in a thermos at night. They will be perfect in the morning. item not reviewed by moderator and published
Amazing!!! I threw in some frozen blueberries at the end to get my fruit in. The best steel cut oats I've had yet! item not reviewed by moderator and published
really really good. I had used a different recipe last week and hated it. so this one was a real find!! item not reviewed by moderator and published
This is amazing! I have 3 teenage boys here and their normal Sunday breakfast is eggs. I was out of eggs, so decided to try the steel cut oats I had on-hand and never before tried. Not much time to research, so before finding this recipe, I started another that called for constant stirring and salt at the beginning. My batch came out a bit soupy, but still very good. Fortunately, I had buttermilk on hand, because that added the perfect flavor and creamy texture. I also added the vanilla suggested in other reviews and some extra brown sugar. The boys, who normally refuse oatmeal, all asked for seconds. That's a good sign at my house! item not reviewed by moderator and published
i make this oatmeal with unsweetened almond milk in place of cows milk, local honey or maple syrup instead of brown sugar, coconut oil in place of butter and kefir for the buttermilk. my favorite topper (for many things) is a mix of pepitas, hemp and chia seeds, and slivered almonds all toasted in a tiny bit of coconut oil. right at the end, off the heat, i toss it with a sprinkle of good sea salt, local bee pollen and honey. it goes great on yogurt and is a delish snack all on it's own. be creative! toast with curry powder or whatever you like, change up the nuts and seeds, add dry fruit... item not reviewed by moderator and published
Nutty, chewy, creamy, delicious! Surpasses all other oatmeal recipes I've tried. I used McCann's Irish steel cut oats, and added 1/4 tsp salt to the simmering oats. I stir the oatmeal occasionally, since, towards the end of the cooking time, it tends to stick to the bottom of the pot and burn, even with the heat on low. After I dish it up, I add...” Read more at: http://my.foodnetwork.com/community/style.esi?oc=linkba item not reviewed by moderator and published
Fabulous oatmeal! It's good with the buttermilk but I can't keep it too long so I just add buttermilk before I eat it, item not reviewed by moderator and published
Added Maca Powder and Chia seeds. Not bad. : item not reviewed by moderator and published
Fantastic oatmeal. I do things a tiny bit different. I do not add buttermilk and only add 2 cups of milk. The reason being is that I store the oatmeal in the fridge for the whole week and it takes up less space and I add milk as I&amp;#39;m heating it up. It&amp;#39;s super-thick this way, but like I said, it takes up less space in my fridge; that&amp;#39;s just my preference though. I also add cinnamon and sugar right after the first cooking. I too, like some reviewers add a bit of salt. Great recipe, Alton, thank you. Enjoy :- item not reviewed by moderator and published
This is the best steel cut oatmeal recipe I've made. Like a few other people, I add all the milk at once (any milk/almond milk/1/2&amp;1/2 works great and add milk to subsequent reheated bowls as needed. I also add about 1t vanilla and 1-2T brown sugar at the end, and I skip adding any more sugar to individual bowls. To serve, I just top with whatever fresh fruit is in season.... berries of any type are wonderful. Thank you for an excellent recipe! item not reviewed by moderator and published
Absolutely the Best steel cut oatmeal - been preparing for years. However, I do add about 1 teaspoon of salt after the 1st cooking time, item not reviewed by moderator and published
Amazing! I make a batch every Sunday to last me thru the week! It's great to heat up - just add a little water if it's thick! I add apples and either a couple tablespoons of granola or pecans. This is probably my breakfast 5 days a week for the past year, and I don't grow tired of it item not reviewed by moderator and published
Excellent! Great taste and texture. I was a little nervous about the buttermilk but once again AB comes through for me! item not reviewed by moderator and published
I don't use buttermilk. It is amazing. I add cut up apples. Make it so tasty. item not reviewed by moderator and published
I've been making this for about a year now. I double the recipe and heat a little in the microwave with a little milk each morning for a quick healthy and tasty breakfast. I toast my oats in coconut oil, add plenty of cinnamon and nutmeg at the end with a little vanilla, and serve with a little more milk, a sliced banana, a handful of toasted almonds and a little brown sugar on top. Delicioso! item not reviewed by moderator and published
This came out very good. Even my youngest who hates oatmeal loved it and asked for more at lunch. I don't ever have buttermilk as most sold commercially aren't real anyway so I mixed half a cup of milk with a tablespoon of lemon juice and used that. I kept the heat really, really low after reading about people having issues with buning because my gas stove tends to burn things even on med and low. This resulted in about fifteen extra minutes of cooking, but was so worth it! Nothing burnt. Beautiful chewy texture. I didn't use brown sugar, but swirled a TBSP of maple syrup on top and topped with fresh blueberries and a sprinkle of cinnamon. YUM! item not reviewed by moderator and published
I love these we make them all the time, always turns out great, but does anyone know how to keep the bottom from burning if you can't stir it? Ours always seems to burn a whole layer on the bottom of the pot. I feel like I'm losing valuable oats! :-( item not reviewed by moderator and published
Delicious! This is such a great basic recipe that can be flavored in so many ways. Like some other reviewers noted, I toast the oats in a dry pan and replace the milk mixture with almond milk. I think I'll try using a combination of almond milk and greek yogurt next time I make this to mimic the tang of buttermilk. item not reviewed by moderator and published
Made this exactly as written, it turned out perfect! Love this recipe and will make it again. You can reheat in the microwave through out the week. I add fresh blue berries, yummy! item not reviewed by moderator and published
This is an excellent recipe! I was intrigued by the toasting of the oats in melted butter. I didn't have enough milk for the milk portion and the buttermilk (thanks to those below for the lemon juice info and all I had was skim. I did have some plain fat free greek yogurt though and used that in the same amount as the buttermilk, hoping it would help with the richness the whole milk should have imparted. I also added a 1/2 tsp of salt and 1 tsp of vanilla when adding the dairy (thanks to those who watched the video/made comments below. Overall, this turned out great! I had to take the lid off and let it simmer 10 more minutes to get it less "watery" as my husband likes a thick oatmeal (but I'm also now quadrupling the recipe. It is well worth the time as the leftovers keep for the week, and it's an easy breakfast during the work week, just add milk and into the micro we go. Next up, I'll try it in the rice cooker so it requires less monitoring. item not reviewed by moderator and published
Since I found out how healthy n nutritious steel cut oats are I started playing around w diff ingredients. I find that I like to use evaporated milk when making it. Gives it a thicker consistency (for those who said it comes out runny w reg milk and it just tastes more hearty. item not reviewed by moderator and published
Im not an oatmeal person but I enjoyed this recipe very much with a bowl of pineapple &amp; strawberries... It was satisfying! Thx the person below who taught me how to make Buttermilk! item not reviewed by moderator and published
Really great recipe!!! Super yummy! I added 1/2 teaspoon of salt when I added the milk/buttermilk. I also added a teaspoon of vanilla at the end. You can make the buttermilk by adding 1 1/2 teaspoon of vinegar to 1/2 cup of milk and letting it sit for 5 minutes. This is what I did because we don't use buttermilk on a regular basis. Ignore all of the bad reviews for this recipe because it is great. Complaints of it taking too long are just ridiculous, we live in an instant gratification society, we want it and we want it now mentality! I'd rather take the time to cook something delicious than make something quickly that doesn't taste nearly as good as this recipe does. Something that the recipe doesn't state is to put the lid on the pot to simmer. I cooked this recipe half way before realizing the lid should be on and it still turned out beautifully. item not reviewed by moderator and published
This recipe leaves out the half teaspoon of salt that Alton adds AFTER the oats have been cooked with the 3 cups of water. He adds the salt then, and then the milk mixture. The point in the show is that petrosans won't come out of the oats and create a creamy mixture if the salt is added at first. So wait until the oats are creamy to add it. I don't typically use the buttermilk. item not reviewed by moderator and published
This is the most delicious recipe I have found for steel cut oats. In the past I have used the overnight cooking method, but this blows it out of the water. I usually cook the recipe and reheat it for three or four days, adding a little milk or cream, and it is still amazing. I changed the recipe using only almond milk. I also throw in a dash of vanilla, a heathy shake of cinnamon, and raisins when adding the milk. The raisins plump up and have the most delicious sweet flavor. Yum! item not reviewed by moderator and published
I have tried cooking steel cut oats before and they always came out too runny. I've had them cooked well and really enjoyed them so I thought I'd try this recipe one last time. I made half the recipe since my family refuses to try them. I also used a combo of skim milk and coffee creamer since buttermilk and whole milk aren't staples in my house. I topped it with fresh raspberries for a tart/sweet mix. It was very yummy. Next I will try soaking the overnight to see if the cook time is less. item not reviewed by moderator and published
Delicious!!! I did not have whole milk so I used 1% and I did not have buttermilk so I used 1/2 cup coffee creamer. I also added a mashed banana, cinnamon and vanilla during the last 10 mins of cooking. Then I topped the oats with some chopped cinnamon almonds. It tasted like banana bread in a bowl! : item not reviewed by moderator and published
So good! I didn't have any buttermilk, so just used unsweetened almond milk. I also took previous reviewers advice and added some vanilla and a ripe banana. Delicious! item not reviewed by moderator and published
Delicious. Easy. Hearty. ... and my 4 year olds loved it! They had already finished their breakfast when they asked for a taste. Soon they were sitting on my lap and finishing the bowl. Then they asked for bowls of their own. All I had for the recipe was 2% milk, then used Splenda brown sugar and cinnamon. I can only imagine how wonderful it would be with buttermilk and whole milk. Thank you Alton! item not reviewed by moderator and published
I'm 24 and I try to eat healthy so this caught my eye. I followed the directions exactly except at the end it does need stirring consistently, at least for me anyways. This is sooooo good. I love the fullness and little tiny soft crunch the oats have. Everyone should eat this! great job Alton, mmmmm... item not reviewed by moderator and published
Creamy and delicious. I didn't have buttermilk or whole milk, so I used 2%. It turned out great. Thanks Alton. item not reviewed by moderator and published
Excellent. item not reviewed by moderator and published
Followed recipe except simmered 30 min before adding both 1% buttermilk, skim, and salt. After 10 more minutes, followed another poster's rec and added capful of vanilla. Also, the poster who recommended having sliced banana, walnuts, and maple syrup with it...bigtimeplay. item not reviewed by moderator and published
I am a fan of steel cut oats but had never started them by roasting them. This makes the flavor pop. I love it! item not reviewed by moderator and published
This was great! First time I have tried Steel Cut Oats and I love them! item not reviewed by moderator and published
This is delicious, easy to make, and very filling. I make it once a week and stir in a capful of vanilla before refrigerating it to use throughout the week. For each serving, I sprinkle on Splenda brown sugar and mix in whatever I have on hand - fresh fruit, raisins, crunchy peanut butter, nutella, or carmelized banana. item not reviewed by moderator and published
This is a wonderful way to make steel cut oatmeal. The version printed on the package doesn't turn out nearly as well. If you haven't had steel cut oats before you will be blown away. It's great with the buttermilk but you can just substitute regular milk. It does take a lot of inactive time so I sometimes refrigerate the extra and add a little water to it the next day and just pop it in the microwave for about 2 minutes. Not as good as the first day but great for when I'm in a rush. item not reviewed by moderator and published
I made exactly as directed- mabye it was the steel cut oats I used (thought steel cut oats are steel cut oats- they were very small kind of round and hard but after all that cooking the oatmeal was so chewy and had a terrible bite to it. Even assuming you add a tbsp. sugar to each serving it was still really really bland. Sorry maybe I'll go checking out different types of oats and add more topping to improve flavor. item not reviewed by moderator and published
very good! never had steel cut oats before and decided to try them after seeing them in the supermarket. went looking for a recipe and found altons. it's wonderful! i actually look forward to eating this, lol! item not reviewed by moderator and published
It's so good! I make this a lot, and have found it to be a very popular breakfast offering when I have weekend guests. item not reviewed by moderator and published
Wonderful recipe! I've used skim milk and fat free Greek yogurt to replace the buttermilk, and it turns out pretty much the same! Then I use Stevia to sweeten it and add fresh fruit and slivered almonds. Love it! item not reviewed by moderator and published
Great hearty oatmeal with nice texture. 3jboymama: Calorie content is 200-210 Calories per serving without the brown sugar. item not reviewed by moderator and published
This looks wonderful! Is there a way to find the caloric content? Thank-you item not reviewed by moderator and published
Non dairy version: used coconut oil to toast oats; cooked in rice cooker on porridge setting using vanilla soy milk instead of water. Added toasted coconut, cinnamon, nutmeg and whatever dried or fresh fruit I have on hand. Excellent! item not reviewed by moderator and published
Made this recently after watching the show. Used 1/4 C half and half and 1/4 C skim milk to approximate whole milk, which I never have on hand. Even though I mixed the buttermilk into the milk ahead of time, it still curdled when added to the oatmeal. But the taste was great and we will make this again. item not reviewed by moderator and published
This was my first experience with steel cut oats. Love them! I used 1/4 c whole milk and 1/4 c cream and then added chopped pecans, raisins, brown sugar and cinnamon. I think I'll make these again tomorrow! item not reviewed by moderator and published
I love this recipe. if you don't have buttermilk (i never have it), you can mix milk with either vinegar or lemon juice to get the same effect as buttermilk. item not reviewed by moderator and published
If your located in Delaware County PA "The Head Nut" has Scott's Irish Steel-Cut Oats at .99 a lb. I believe they also have a website that you can order from as well. item not reviewed by moderator and published
Best. Oatmeal. Ever. I did end up altering the milk to 3/4 milk total instead of the using the milk/buttermilk combo the recipe calls for (I have never had buttermilk in my fridge). I also add a bit of kosher salt at the very end after I turn the stove off. I end up getting about four breakfasts out of each batch...I have fun changing out toppings and mix-ins each day! item not reviewed by moderator and published
I will never go back to instant oatmeal again! I'm so glad I tried steel cut oats. I don't even care that it takes so much longer to cook. I like to add bananas and nuts to my oatmeal; almost like eating warm, fresh banana-nut bread. Also like adding other fresh, frozen, or dried fruit. There are so many possibilities to this recipe! item not reviewed by moderator and published
Best Oatmeal I have ever made...Ok bland if you follow the recipe but for Gods sake you can season it yourself....I made cooked granny smith apples with real maple syrup instead of sugar. (Don't use the crap you get in the grocery store that is corn syrup with artificial flavor I have cooked blueberries, apples, strawberries peaches, apricots....any fruit that you like, cook in a small sauce pan with a little butter and maple syrup until you get a nice chunky fruit syrup. I also like to add a little vanilla, more cinnamon or fresh ground nutmeg, I also like a little more brown sugar. Cooking is very subjective and creative use your taste buds to make it yours. A recipe is a guide line take it from there and create what is good to you!!! item not reviewed by moderator and published
Delicious! I never seem to have buttermilk on hand, so I just use regular milk or half and half, and it always turns out wonderfully. item not reviewed by moderator and published
This is a keeper...Great flavor, great recipe. item not reviewed by moderator and published
The best steel cut oat recipe I have had. I add-in cooked apples in cinnamon and a little sugar after the oats are cooked. item not reviewed by moderator and published
I ues 6 oz of 2% milk 6 oz half &amp; half and 2 oz of real (organic) sour cream. I add 1/3 cup of toasted sliced almonds with the dairy. MMMMMM long live fat! PS boseneta is right go to a store like sprouts the steel cut oats are the same price as the rolled and instant. item not reviewed by moderator and published
i love this recipe, but steel cut oats are really pricey! its worth it though! item not reviewed by moderator and published
try substituting milk with soy milk taste better. buy the oates in the bulk section for about 83 cents per pound item not reviewed by moderator and published
Fantastic!! I substituted 1/2 cup fat free milk and 1/2 cup 2% and added cinnamon, raisins, and walnuts. It tastes like rice pudding- it's so creamy!! item not reviewed by moderator and published
I love this recipe. I do add apples, and I add the cinnamon and brown sugar right at the end of the cooking time. I serve topped with a little honey. item not reviewed by moderator and published
My first time cooking with steel cut oats. They're chewier than rolled oats, and have a different texture, but it isn't displeasing to the tongue at all. I didn't use buttermilk, rather I used his trick from the substitution episode where you put lemon juice in skim milk to make buttermilk. It's got a good flavor, especially after adding cinnamon and brown sugar. ^_^ I think i'll be making this more often. item not reviewed by moderator and published
This just didn't do it for me. Smelled great cooking, but bland, bland, bland. item not reviewed by moderator and published
Excellent recipe I added some chopped apples to mines... Yum, Yum, Yum.. You can find Quick Cook Steel Cut Oats at 'ALDI' Supermarket. They are pretty much in most states..1 lb can under $2.00 item not reviewed by moderator and published
This recipe is very good. Personally, I just cook mine like the label on the Bob's Red Mill package says. It's really no big project to cook these ahead of time. I recipe lasts me four days. I am looking for baking recipes that you could use steel cut oats in. Plus, one reviewer said they got steel cut oats for 98 cents a pound. Where is this. I paid $4.98 for one pound package at a llocal fresh produce market. Expensive, but good for your health! item not reviewed by moderator and published
A-FREAKING-MAZING! I absolutely loved this recipe. I didn't, however, put in the buttermilk. I personally don't like the taste of buttermilk in my oatmeal, but I put in all milk instead and it was still amazing. And the place in town that sells steel cut oats has them at $0.98/lb! AND the left overs heat up wonderfully the next day. You might need an extra tablespoon of water when you heat it up in the microwave, but still! Next day oatmeal? Totally worth it... item not reviewed by moderator and published
Saw the show, went and bought the steel cut oats, made it on the stove top this morning,loaded the crock pot this evening...OMG..threw out all the instant oatmeal in the house and will never eat any oatmeal unless it is steel cut ever again. This was wonderful oatmeal, not taste less goo. SPLURGE and go for the steel cut. item not reviewed by moderator and published
Very good. I used buttermilk the first time, but I left it out and subbed milk the second time. So good, my kids were licking the bowl. item not reviewed by moderator and published
I did not use the butter, milk, or buttermilk. Just water I would not use the milk in the future either. Personal Prefernce. Brown Sugar &amp; Cinnamon make it so delish!! item not reviewed by moderator and published
I woke up early and wanted to earn some points with my significant other so thought I'd make this for breakfast. I also stewed some cinnamon and brown sugar apples to put on top. Delicious!! item not reviewed by moderator and published
This came out amazing exactly as stated. I had never tried steel cut oats because they seemed like a hassle, but I got curious and this recipe had enough people backing it. Now I can never go back to instant oats, these were just too good. item not reviewed by moderator and published
Creamy and delicious. item not reviewed by moderator and published
Super creamy and chewy at the same time! Love it !! item not reviewed by moderator and published
This is a fantastic recipe! I'm also a big fan of the slow cooker version. It's so awesome to wake up and have your breakfast hot and waiting for you! item not reviewed by moderator and published
Are you kidding? Hot, rich and creamy. I mix in dried cranberries and papaya cubes. With a dash of Maple Syrup, I'm good for the whole day. One batch lasts for three days in the fridge. Just take out 1/3 put it in a bowl; microwave for 2 1/2 minutes, add the dried fruit and buttermilk. Great way to start the day! item not reviewed by moderator and published
I got my steel-cut oats from Bob's Red Mill. The cooking instructions on the package call for 3 cups of water and 20 minutes on simmer. After toasting the oats in butter, I added the 3 cups of water and simmered for 20 minutes, following the Good Eats recipe up to that point. By this time the oats were tender to my taste and a little bit on the soupy side. I can't get my oats to soak up 3 cups of liquid, let alone an additional cup of dairy. Maybe my steel-cut oats start off with a higher moisture content than Alton's. Maybe I like my oats a little bit chewier than he does. Based on these results, the next time I reduced the water to 2.5 cups, simmered for 20 minutes, let it stand covered for 5 minutes, and then folded in 1 cup of vanilla yogurt. That worked out really well for me. I also fold in 1/4 cup of shelled hemp seed, but that's another show... item not reviewed by moderator and published
The recipe was deliciously creamy, but I think a half-teaspoon of salt is maybe more like it. A full teaspoon = creamy salt lick. item not reviewed by moderator and published
We really like this recipe, but my wife tried it just now (I usually make it) and it's wrong on the site. Simple corrections: - You do add the 1/2 cup buttermilk and 1/2 cup milk at the same time. All of it. You dress it with buttermilk later. This says only add half of the buttermilk. - The butter *must* be unsalted for the toasting. - After the 25 minutes of cooking, you're supposed to add 1tsp of kosher salt (if I recall correctly) It still tastes great, but not as good as when it's done correctly. - Matt item not reviewed by moderator and published
I followed the recipe and was not disappointed. I have found in the last year that to eat well, it takes time. I enjoy spending time and effort on eating well, "good eats" and leaving processed foods behind. This tastes better, feels better, and looks better on my body. :) item not reviewed by moderator and published
I'd never had steel-cut oats before, but friends have raved about it, so I thought I'd give it a try. Delicious! I used non fat milk rather than buttermilk &amp; added a handful of dried blueberries at the end. I will be making this again! item not reviewed by moderator and published
I have been making this recipe for a long time and I use 1/2 C milk and 1/2 C Low-Fat Yogurt (or all milk or yogurt) and that is a good taste also. I eliminate the butter and it's just as good. Yes, I do add salt also. Sometimes I even add homemade apple sauce and cinnamon while cooking for a different taste. Whole Oat Groats are a great addition. I cook mine in my pressure cooker and they really cook up nice &amp; fast in there. Then I add the cooked oat groats to my steel cut oats for a nice combination. Maple Syrup is way better than brown sugar (personal preference I know) and Maple Syrup time is just around the corner. I buy it by the gallon because it's less expensive and then heat it up and seal in quart glass canning jars. item not reviewed by moderator and published
If you just put all the ingredients (minus the butter and sugar) in a rice cooker with a porridge setting and a timer and then you can just wake up to a fresh pot of steel cut oats. Minus all the overflow, burning and watching the pot for 30 minutes at 5 am. item not reviewed by moderator and published
This recipe adapted perfectly to overnight soaking. I followed the recipe through adding the boiling water, then covered it (heat off) and went to bed. In the morning, I added the milk and simmered for 10 minutes. Mmmmm....... item not reviewed by moderator and published
I had never has steel cut oats before. Didn't have whole milk on hand so I used half a cup evaporated milk and another half skim milk. I will never go back to old fashioned rolled oats again! The best oatmeal ever! item not reviewed by moderator and published
I learned about steel cut oats at a weight loss meeting. I went right out and picked some up but wasn't sure how to prepare them. This recipe was super easy. I did add a pinch of salt as suggested by other reviewers. It seems you really should make sure your water's boiling before adding it to your toasted oats. I nuked my water and thought it was hot enough, but it didn't actually get the cooking process started; so I had to heat my oats more in the pan and cook it in another three 10-minute increments. It got there, though! Another "happy accident" was that I realized my husband had used up all the milk. I ended up using a total of 1/2 cup of fat free French Vanilla coffee creamer, adding it all at one time and stirring it in in the final 10 minutes of cooking. I had it as a lovely, warm, comfort supper on a chilly winter's night tonight. YUM!! item not reviewed by moderator and published
I've been trying to incorporate more healthy grains into our diet and really was not satisfied with other oatmeal recipes--some call for too much sugar or not just creamy enough. Admittedly, this oatmeal recipe takes a good amount of time to cook but the time spent is well worth it. But it's not like your standing in front of the stove stirring it. You just let it simmer 'til it has a thicker consistency. I didn't use butter to toast the oatmeal, I just toasted them dry as suggested by the other reviewer. As soon as they became fragrant, that's when I added the boiling water. I didn't have buttermilk so I just added 3/4 cup 1% milk. I really like the fact that you don't sweeten the oatmeal while it is cooking. That way, you can tailor the amount of brown sugar to put into your bowl. Overall, this is a really good oatmeal recipe. You should give this a try then you'll know why more than 100 reviewers gave this five star! item not reviewed by moderator and published
I modded this one a bit, the recipe as it stands didn't work for me - it didn't thicken enough without at least an hour of cooking and the risk of burning or boil-over was pretty high. I don't keep buttermilk around either. So, I toast 1C oats in 1 tbsp butter; add 2C water, bring to boil, then 2C low-fat milk and again bring to a boil. Cook for a minute or two until it starts to thicken, then stick it in the oven for an hour at 225F, stirring every 15 minutes; adding a 1/4 tsp Kosher salt at the end. Served with blueberries and milk. Foolproof - without ever having to worry about it making a mess, and with a sweet caramel overtone from the slow-cooked milk. Beautiful. Thanks, Alton! item not reviewed by moderator and published
This is my go-to receipe for oatmeal. It's so creamy and yummy... item not reviewed by moderator and published
This is a fantastic recipe. I wanted to cut down on the fat so instead of toasting with butter, I toasted in a dry pan - works perfectly - and then used chicken broth for part of the water (about half or so) to get that buttery flavor - that also adds the salt flavor or use low sodium and salt to taste. I used skim milk and then stirred it while it cooked for a few more minutes and it was nice an creamy. Not as rich as with the regular milk or buttermilk, but I didn't miss the richness at all. Voila! A very healthy, low fat, high fiber, stick to your ribs breakfast! item not reviewed by moderator and published
I've been looking all over for a good recipe for steel cut oatmeal and this is the 3rd one I've tried. The other two - I found them on another recipe site on the web - turned out mushy with no flavor. Very disappointing. This recipe (thank you Alton!) is absolutely wonderful. I used soy milk instead of the whole milk and buttermilk because soy is the only milk I can have. And I added raisins, some nutmeg and, because I love the flavor, double the cinnamon! I cooked it at a very low simmer for about 20 minutes, then it started looking like it would be too dry so I added the milk and cooked for another 5-6 minutes. The oatmeal had a nice texture, chewy with lots of nutty flavor. This is now my go-to recipe for steel cut oats. item not reviewed by moderator and published
This recipe is awesome and my family eats it almost everyday. However, just because you don't like the different style of oatmeal this cooking method results in or because you don't know how to use your stove, does not a two star review make. First : if it's too watery - you didn't use enough heat. Try again with a little more heat. Yeah, sometimes I make it too watery - a gas stove is its own reward and punishment! Two: When someone says that nobody is willing to wait 30 minutes to cook oatmeal, what they are really saying is "I am not willing to wait 30 minutes to cook oatmeal." Just to let YOU know: I am willing to wait - I've created a life where I can take that time. Just because you haven't doesn't mean the rest of us can't manage our time. Three: If you like a different style of cooking, fine. Personally, I think oatmeal that is re-heated is always too mushy and gross. So, evaluate the recipe on its own merit. Does anyone besides me realize that boiling water, or preparing the oats for soaking overnight take time as well, a s does storing it, reheating it, etc? Any way, Alton got it right on this one. item not reviewed by moderator and published
I made this recipe this morning and it turned out delicious. I only made half the recipe for my boyfriend and I. At the end, I added some fresh ground nutmeg and finely chopped dates. Next time I'll make the full recipe - my boyfriend finished his before I took the first bite! Also, I'm thinking about adding some toasted pecans next time. Thanks, Alton :D item not reviewed by moderator and published
Lol. I use almond milk and add bananas and sliced almonds and it turns out great! item not reviewed by moderator and published
Look at the nutrition information. It's still healthy. item not reviewed by moderator and published
Adding fats serves a 2 fold purpose: 1) It keeps you fuller longer so you don't eat as much throughout the day and 2) It tastes better so you feel satisfied. Besides, eating fat doesn't make you 'fat' - overeating does. item not reviewed by moderator and published
Buttermilk and whole milk are healthy, this adds so much more to the meal and makes it some real energy for the day. Dont give something one star based on assumptions. Cause we all know what assumptions make... item not reviewed by moderator and published
Thanks for the reminder. I'm making this recipe and I almost forgot my chia seeds. Also, I didn't think of using kefir. I'll try that next time. item not reviewed by moderator and published
This is my first positive experience with oatmeal—ever! May I ask how you reheat it? Stovetop or microwave? item not reviewed by moderator and published
What I do is set the pot on the smallest burner size on the lowest possible setting. Then I only keep it on the flame for 17 minutes. Then I turn the flame off and let the oats keep cooking in the pot for 10 more minutes or so, without ever lifting the lid. I don't have burned bottoms, and the oats are still cooked perfectly. :) item not reviewed by moderator and published
We purchase our steel cut oaks in bulk at our Central Market in Austin, TX. The price is $169 per pound - half the price of packaged oats. item not reviewed by moderator and published

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Steel-Cut Oats