Steel-Cut Oat Porridge

Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.

  • Servings: 4
Steel-Cut Oat Porridge

Photography: Ellie Miller

Source: Martha Stewart Living, March 2005


  • 1 1/4 cups skim milk
  • 1 whole cinnamon stick
  • 1/4 teaspoon coarse salt
  • 1 cup steel-cut oats
  • 1 banana
  • 4 Medjool dates, coarsely chopped
  • 2 tablespoons brown flaxseed


  1. Bring 3 cups water, 1 cup milk, the cinnamon stick, and the salt to a boil in a medium saucepan. Stir in oats. Return to a boil. Reduce heat; partially cover. Cook, stirring occasionally, until mixture is thick and oats are tender, about 25 minutes. Discard cinnamon stick.

  2. Cut banana crosswise into 1/4-inch-thick rounds. Top porridge with banana and dates. Sprinkle with flaxseed. Drizzle each serving with 1 tablespoon milk.


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