Ingredients

How to make it

  • In a large skillet or saute pan, toast the oats on medium-low heat until fragrant and golden but not burned, stirring or shaking often. If using a skillet, transfer to a large saucepan.
  • Add six cups of water (or about 1/2 cup less if you like your oats thicker) and boil, covered, for about 15 minutes. Stir every couple of minutes.
  • When oats are only slightly thickened, add buttermilk by pouring it twice around in a circle around the circumference of a pan (if this is unclear, see photo of buttermilk swirl above), about 1/8 to 1/4 cup. Add 1-2 teaspoons of nutmeg or cinnamon, stir, and cover.
  • Cook until oats reach desired thickness, about 10 minutes more. I have found that the remaining cooking time is highly dependent on brand of oats used, so watch the pot closely.
  • When done, serve into individual bowls. One serving will be about 3/4 cup. Add additional nutmeg or cinnamon and buttermilk or soymilk and top with berries and toasted pecans. Serve immediately.
  • Note: if you are making a large batch to eat throughout the week, refrigerate after the oats are done cooking. Add the additional toppings after the oats have been re-heated immediately before eating.
The oats get toasty before boiling   Close
The buttermilk (or soymilk) swirl is added about halfway through cooking   Close

Reviews & Comments 2

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    " It was excellent "
    LindaLMT ate it and said... Was this review helpful? Yes Flag
    " It was excellent "
    LindaLMT ate it and said...
    Good standard recipe for making steel cut oats. I like that the oats are pan toasted first. I do not care for straight-up buttermilk but I do love heavy cream with oats and used it instead. Delicious!
    Was this review helpful? Yes Flag
  • vas 17 years ago
    I am looking forward to trying this type of oatmeal. I must confess that I have only tried the rolled oatmeal (Quaker Oats)in the past. I'll make this addition to my next store list.
    Was this review helpful? Yes Flag

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