No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Toasted Oatmeal

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

  • Yield: Makes 4 cups
Toasted Oatmeal

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 oatmeal, 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.

Reviews (0)

Related Topics