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
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.