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Unsoaked Steel-Cut Oatmeal

Simmer steel-cut oats anytime for a warm and satisfying breakfast.

  • Yield: 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. Stir in oats. Reduce to a simmer; let cook, stirring occasionally, until oatmeal is tender but still retains some bite, about 30 minutes. Serve hot with the toppings of your choice.

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