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.
The difference between steel-cut and rolled oats is how much the oat groat was processed. In steel cut oats, the whole oat groat is lightly roasted, then cut into a few pieces. No more processing is done, and the result, after cooking, is thick, substantial and delicious – far better than rolled oats in my opinion.
- 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
- Place water, milk and cinnamon in a large, heavy saucepan. Whisk to combine. Bring to a simmer over medium heat.
- 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.
- 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.
- 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.
- Remove from heat and allow to rest, uncovered, 5 minutes. Stir again, divide into bowls, and serve, with warm maple syrup and berries.