Soaked Steel-Cut Oatmeal
A bowlful of steel-cut oats that have been simmered until tender is a welcome breakfast on any morning.
- Yield: Makes 3 1/4 cups
Source: Martha Stewart Living, November 1999
- Pinch of coarse salt
- 1 cup Irish, Scottish, or other steel-cut oats
Bring 4 cups water and the salt to a boil in a medium saucepan. Turn off heat, stir in the oats, cover, and let stand overnight.
Place soaked oatmeal on medium-low heat, and cook, stirring occasionally until hot and creamy, 8 to 10 minutes. Serve oatmeal hot with the toppings of your choice.