New This Month

Toasted Oatmeal


Toasting the oatmeal before cooking it gives the cereal a nutty flavor.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, November 1999


  • 1 tablespoon unsalted butter
  • 1 cup Irish, Scottish, or any steel-cut oatmeal, or 2 1/2 cups old-fashioned rolled oats
  • Pinch coarse salt
  • Infused Honey
  • Stewed Fruit


  1. Melt butter in a large heavy saucepan over medium heat. Add the oats, and toast, tossing and turning oats, until oatmeal is browned and fragrant, about 4 minutes. Add 4 cups water and salt, and bring to a boil. Reduce to a simmer, cover, and cook until most of the water has evaporated and the oatmeal is tender, about 30 minutes for the Irish oatmeal and 10 minutes for the old-fashioned rolled oats. Serve hot with the toppings of your choice.

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