Steel Cut Oatmeal

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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.

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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.

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Im not an oatmeal person but I enjoyed this recipe very much with a bowl of pineapple & strawberries... It was satisfying! Thx the person below who taught me how to make Buttermilk!

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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.

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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.

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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!

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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.

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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! :

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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!

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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!