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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Steel-Cut Oatmeal Recipe

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This recipe for Steel-Cut Oatmeal is from Made with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. unsalted butter
2 c. steel-cut oats, uncooked
6 to 7 c. boiling water
1/4 t. salt
Directions:
Directions:
In a large heavy-bottemed pot with a lid, melt butter over medium-high heat. Add the oats & toast, stirring often, until they smell nutty and butterscotch-y, about 3 to 4 minutes.
Stir in 6 cups boiling water and salt. Reduce heat to medium and cover. Stir frequently-- every 5 minutes at first, then every minute or so as the oatmeal thickens, reducing heat gradually to medium-low and adding up to a cup more boiling water if mixture is too thick.
About 15 minutes after you've added the water, taste the oatmeal, it should be al dente, but not hard or raw-tasting. For chewy oatmeal, cook about 20 minutes (this is my favorite), for creamy oatmeal, cook for up to 35 minutes. Serve with desired accompaniments.
If making in advance. Let oatmeal cool completely. Store tightly covered, in the fridge for up to 7 days.
To prepare leftovers, use 1 cup cooked oatmeal per serving ( I like 1/2 cup because I eat eggs with it). Warm over medium-high heat in a saucepan with 1/2 cup water or milk (Almond milk is delicious in it!) per serving until bubblng and smooth.
Number Of Servings:
Number Of Servings:
6 cups
Preparation Time:
Preparation Time:
About 30 - 40 minutes
Personal Notes:
Personal Notes:
I like to make this big batch for the week.
It saves me a lot of time in the mornings.
I also add cinnamon.
When reheating it is yummy to add peeled, chopped apples or dried cranberries.

 

 

 

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