Ingredients
- 1 cup steel-cut oats
- 4 cups milk
- Pinch kosher salt
- Two 3-inch-long cinnamon sticks
- 1 teaspoon vanilla extract
- 1/3 cup dried currants
- 3 tablespoons packed dark brown sugar
- Serving suggestions: Honey, sugar, maple syrup, milk, buttermilk, yogurt, or cream
Directions
In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight.
Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.
- Copyright 2001 Television Food Network, GP. All rights reserved
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By storma_5975092
Brooklyn, NY
on January 03, 2011
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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.
By Boberts
Colorado
on December 26, 2010
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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.
By RegH
Los Angeles, CA
on November 28, 2010
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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.
Read all 13 reviews