This is my own take on a classic. Its genesis is from Alton Brown’s show “Good Eats,” though I have made it my own. We love it!
Steel-cut Oats
Ingredients
- 1 cup steel-cut oats (not Scottish or Irish oats as these are a less coarse variation, though they can be used in a pinch)
- 2 to 2 ½ cups water
- 1 TBS unsalted butter (substitute: 1 TBS extra virgin olive oil)
- Salt and other spices, to taste
Preparation
Melt the butter (oil) in a sturdy saucepan over medium heat. Use enough butter to coat the pan, but not so much the oats will sauté. Place uncooked oats in the pan once the butter is melted. Toast for about 5 minutes, stirring occasionally to prevent burning. Adjust heat as needed to attain desired toasting. Add a pinch of kosher or sea salt while the oats are toasting to make this a savory dish.
Once the oats are thoroughly toasted, add the water and bring to a boil; cover and reduce heat to simmer. Note: Use 2 cups of water for chewier oats, and 2 ½ for a creamier dish. Stir once or twice and cook until oats have absorbed most of the water. Cooking time should be about 10-12 minutes for 2 C water, longer for more but you can vary based on personal tastes.
Serve as-is or add butter and cream to taste. Add fruit for a nice variation. Yields about 2 ½ cups cooked.
