When I have extra time in the early morning, I’ll make the oatmeal this way. This calls for steel cut oats, but I make it with the old fashioned oats and it’s just as delicious. The aroma of the toasting is really cozy.
3 cups water
1 cup whole milk
1/4 teaspoon salt
1 tablespoon unsalted butter
1 cup steel cut oats
Bring the water, milk, and salt to a simmer in a large saucepan over medium heat.
Meanwhile, heat the butter in a medium skillet over medium heat until it just begins to foam; add the oats and toast, stirring constantly, with a wooden spoon, until golden and fragrant, about 1½ to 2 minutes.
Stir the toasted oats into the simmering liquid; reduce heat to medium-low; simmer gently, uncovered, stirring occasionally, until the mixture thickens, about 40 minutes (20 minutes for old-fashioned oats).
Remove from heat and let the oatmeal stand, uncovered, for 5 minutes before serving.
Cook the Book – Fruit Compote « At Home And At SeaFebruary 26, 2010 at 10:52 am
[…] is great on top of the toasted oatmeal recipe we shared last week, which is how we serve it on the boat. In the winter, my daughters Ella […]
Carolyn MillerFebruary 26, 2010 at 8:13 pm
I loved this with the steel cut oats! After dishing it up, I added chopped nuts and frozen blackberries with cold milk to my bowlful. YUM!