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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


  1. 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.

  2. 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.

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