Steel Cut Oats

I am having a craving! It started when I was thinking about a good friend back home. She and I often eat oatmeal together. She likes hers with banana. I like raisins and nuts.

Steel-cut oats are whole grain groats (the inner portion of the oat kernel) which have been cut into pieces. They are commonly used in Scotland and Ireland to make porridge, whereas rolled oats are used in England, other English-speaking countries, and Scandinavia. 

Steel-cut oats are golden in color. They come in different grades depending on the size of the pieces.

Steel-cut oats take longer to cook than instant or rolled oats due to their minimal processing, typically 15–30 minutes (though much less if pre-soaked). The flavor of the cooked oats is described as being nuttier than other types of oats, and they are also chewier.

Recipe for Steel cut oats

1 tablespoon butter

1 cup steel cut oats

3 cups boiling water

1/2 cup whole milk

1/2 cup plus 1 tablespoon low-fat buttermilk

1 tablespoon brown sugar

1/4 teaspoon cinnamon

Directions

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

PS, I add chopped pecans or walnuts, raisins and more brown sugar. I also like a thick slice of toasted homemade bread with butter.

Oh my, wish I had this right now.