Perfect Oatmeal

Published March 1, 2000.

Why this recipe works:

We set out to see which variety of oats, cooked in what particular way, would give us the best oatmeal recipe. We found that first toasting steel-cut oats with a small amount of butter in a skillet accented their nutty flavor and then cooking them uncovered in three cups water to one cup milk… read more

We set out to see which variety of oats, cooked in what particular way, would give us the best oatmeal recipe. We found that first toasting steel-cut oats with a small amount of butter in a skillet accented their nutty flavor and then cooking them uncovered in three cups water to one cup milk at a steady simmer, without stirring, gave the oatmeal recipe a creamy (not mushy) texture.

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Serves 3 to 4

Many supermarkets sell prepackaged steel-cut oats, but we found they were often stale and always expensive. A better option is to purchase them in the bulk section of a natural food store. To double the recipe, use a large skillet to toast the oats; increase the cooking time to 10 to 15 minutes once the salt has been added. If desired, pass maple syrup or brown sugar separately when serving, or try the Honeyed Fig Topping with Vanilla and Cinnamon.

Ingredients

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