Steel cut oats are deliciously crunchy and fulfilling for a hardy breakfast winter, spring,...or whenever. There are many different ways to cook these crunchy goodies, but the way I'm going to show you today is the best so far for this home chef. Since it takes nearly an hour, cook it the night before and put in the fridge for the next day, reheating is a snap and is equally delicious and satisfying the next day!
Here we go:
3 c. of boiling water
1 c. Steel Cut oats
2 Tbsp. unsalted butter, melted
1 c. Milk, (I use whole)
raisins and cinnamon, optional
Cook and stir once or twice for 25 minutes,
Then add the milk, then continue to cook 8 - 10 minutes until the milk has been mostly absorbed into the oats, stirring a couple of times so as to keep oats from sticking to bottom of pan. Just as the oats are getting nice and thick, after 10 minutes, pour in the cup of milk and continue to cook for another 10-15 minutes.. At this point, I like to add cinnamon and raisen to the oats and let them cook in the remaining cook time.
After 10-15 minutes, remove the thick oats from the heat, cover and let stand 2minutes. Serve or store in airtight container in fridge for up to a week. Leftovers are wonderful!