STEEL CUT OATS
- The basic ratio for making steel-cut oatmeal is 1 cup of oats to 3 to 4 cups of liquid. Less liquid keeps the oats more intact and chewy while more liquid makes a silkier porridge. ( Most recipes use 1 cup milk per cup oats and the rest water.)
- Place the Liquid, Oats, and Salt in a Saucepan. (A pinch salt for each cup oats.)
- Boil. Reduce to simmer.
- The oats take a good 20 to 30 minutes. Start checking the oatmeal around the 20 minute mark and keep cooking until you’re happy with it. It will continue to thicken as it cools.
Can store in refrigerator for a week. So it can be made the night before and warmed in the morning. It can even be frozen. It can be reheated in a microwave.
Top with cinnamon, honey, etc.
I gathered this info from an internet search and am sharing it so maybe we can get use of our oats. I'm going to try it and report back.