Steelcutoatmeal Recipes

Steps:

• Bring water and salt to a boil in a saucepan. Stir oats into boiling water.
• Cook oats until thick and soft, 20 to 30 minutes.
• Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently.
• Sprinkle sugar over the oats to serve.

Steps:

• 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.

Steps:

• Mix the oatmeal, 4 cups water and salt together in a saucepan and let it simmer on medium-low for 25 minutes. Keep it in the fridge if not eating immediately. (Reheat the quantity of oatmeal desired in a saucepan on medium-low.)
• Add the sugar, butter, cream and fruit and let it go for 5 minutes.

Steps:

• 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.

Steps:

• Place all ingredients in a 2 quart slow cooker. (If you want to make a smaller amount please use a smaller crock pot or crockette. This won't work in a 6 quart cooker).
• Cover and cook on LOW 6-8 hours.
• It might form a "crust" around the outside. Just scrape it down with a spoon and stir.

Steps:

• The night before: In a 2-quart saucepan, bring 2 1/2 cups water to a boil. Add 2/3 cup steel-cut oats (not quick-cooking). Stir, let cool to room temperature. Cover; refrigerate in pan overnight.
• In the morning: Add 1/8 teaspoon coarse salt to pan; bring to a boil. Reduce heat to low, and simmer until oats are tender but still chewy, 12 to 15 minutes, stirring occasionally. Stir in 1/3 cup milk, and cook until creamy, 2 to 3 minutes. Divide between 2 bowls. Spoon on light-brown sugar and toppings (such as banana chips or sliced apricots), if desired. For a crunchy texture, add toasted nuts.