Food & Cooking Recipes Breakfast & Brunch Recipes Steel-Cut Oat Porridge 3.8 (11) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ellie Miller Servings: 4 Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier. Ingredients 1 ¼ cups skim milk 1 whole cinnamon stick ¼ teaspoon coarse salt 1 cup steel-cut oats 1 banana 4 Medjool dates, coarsely chopped 2 tablespoons brown flaxseed Directions 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. 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. Rate it Print