Steel Cut Oats

Steel Cut Oats

I love steel cut oats. They take longer to cook than rolled oats, so I only make them on the weekend, but they compensate with their wonderful texture and their rich, nutty flavor.

Steel Cut Oats
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Yield: 4 servings
Ingredients
  • 3 cups water
  • 1 cup whole milk
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter
  • 1 cup steel cut oats
  • ¼ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • ½ cup raisins
Instructions
  1. Place water, milk and cinnamon in a large, heavy saucepan. Whisk to combine. Bring to a simmer over medium heat.
  2. Meanwhile, in a large skillet over medium heat, melt the butter. When butter starts to foam, add the oats and toast, stirring, 2 minutes. Remove from heat.
  3. When milk mixture gets to a simmer, add the oats (use a silicone spatula to get all of them off the skillet and into the saucepan). Stir once, bring back to a simmer, then lower heat to medium-low and cook, without stirring, uncovered, 20 minutes.
  4. Add the salt, vanilla and raisins to the saucepan. Stir to combine. Keep cooking the oats 10 more minutes, stirring often with the handle of a wooden spoon, until most of the liquids have been absorbed by the oats.
  5. Remove from heat and allow to rest, uncovered, 5 minutes. Stir again, divide into bowls, and serve, with warm maple syrup and berries.
Notes
Adapted from The New Best Recipe cookbook.
Nutrition Per Serving
Calories: 272; Fat: 7g; Carbohydrates: 47g; Sugar: 15g; Sodium: 34mg; Fiber: 5g; Protein: 8g

 
Steel Cut Oats

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