I mentioned my newfound love for oatmeal a few months back, but after our recent trip to New York, I have fallen in love with it all over again! On our trip, I was able to enjoy a bowl of the most creamy and dreamy steel cut oats. Upon reaching home, one of the first things I did was search online for a recipe that would produce similar results.
Enter Alton Brown.
The man is a culinary genius. His recipe is genius. This oatmeal is by far the creamiest and dreamiest I have ever eaten. It’s the perfect canvas for any variety of toppings. Go and give it a shot, I promise it won’t disappoint 😉
Steel Cut Oatmeal
- 1 tablespoon unsalted butter
- 1 cup steel cut oats
- 3 cups boiling water
- 1 cup milk, whole or reduced fat
- ¼ teaspoon salt, optional
In a large saucepan, melt butter over medium heat. Add oats and toast for 2 minutes, stirring often. Add boiling water, reduce heat to medium-low, and cover and cook 25 to 30 minutes. Do not stir.
Add milk and salt (if using), stir, cover, and cook for an additional 15 to 20 minutes. Remove from heat and allow the oatmeal to sit undisturbed for 10 minutes before serving.
Oats have a tendency to absorb liquid, so if you feel like your oatmeal is dry, feel free to add a splash of milk.