Creamy Steel Cut Oats

imageOn cold winter days like these, everyone understands why bears hibernate . . . and why they must keep their warm porridge close by so Goldilocks is not tempted to take a bite . . .

imageHow To Cook Steel-Cut Oats for Breakfast the Night Before

1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)
Any toppings of your choice (optional) cinnamon, raisins, sugar, sesame seeds, chocolate chips . . . anything.


1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.

2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.

3. Pour in the water and add the salt. Stir.

4. Bring to a rolling boil.

5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!

6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.(I like to heat up the oatmeal in the microwave and then pour milk overtop)

When the oatmeal is warm, scoop out and enjoy!

Additional Notes:
• Cover and refrigerate any leftovers.
• Re-heat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.

Did you know? Steel cut oats are the least processed form of oats. They are simply cut with a steel blade 2-3 times. “Rolled oats on the other hand are steamed, rolled, steamed again and then toasted, says Andrew Well, MD. Steel cut oats are just coarsely chopped, so they have a lower glycemic index (a measurement that predicts how much a person’s blood sugar  will spike after eating)” taken from

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