For rolled oats: Use 3/4 cup of water and 1/4 cup of milk. Toast the oats and warm the milk and water mixture as below. Once you add the oats, cover the pan and turn off the heat. Let the oats sit on the burner for 7 minutes – no peeking or stirring! Check the oats after 7 minutes and let them stand a few more minutes if needed.
Recipe adapted from Whole Grain Mornings.
- 1 tablespoon unsalted butter
- 1 cup steel-cut oats
- 3 1/4 cup water
- 1 cup milk
- 1/2 teaspoon kosher salt
- Brown sugar, honey, or other sweetener
- Heavy cream or milk
1 Toast the oats: Melt the butter in a large skillet over medium heat. Add the oats and toast, stirring occasionally, until they begin to smell fragrant and nutty, 5 to 7 minutes.
2 Cook the oats: In a large, heavy-bottomed pot over medium heat, bring the water, milk, and salt to a low simmer. Add the toasted oats and gently stir a few times.
Bring the oats to a slow boil, then decrease the heat to low and partially cover. Cook, stirring occasionally to avoid sticking or clumping, until the oatmeal is thick and the oats are softened, 25 to 30 minutes.
The porridge may still be a little loose at this point, but will continue to soak up liquid as it sits.
3 Let the oatmeal sit: Remove the pot from heat, and let sit for 3 to 5 minutes.
4 Serve the oatmeal: Divide the oatmeal between bowls, top with brown sugar and cream, and serve.