Steel Cut Oatmeal

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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.......

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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!

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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!!

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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!

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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!

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This is my go-to receipe for oatmeal. It's so creamy and yummy...

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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!

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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.

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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.

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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