|with a bit of maple syrup drizzled on top|
1/2 T butter
1 c steel cut oats
3 c boiling water
1/2 c milk
pinch of salt
Toppings as desired (milk/evaporated milk/yogurt/coffee creamer + dried cranberries/ vanilla/cinnamon/brown sugar/peanut butter/banana/apple/maple syrup, and so forth!)
Notes/Story: Melt butter in pan. Add oats and toast for 2-3 minutes (until it starts to smell warm and nutty). Add the water, reduce to simmer for 25 minutes, without stirring. Gently stir in milk, simmer 10 additional minutes. Pinch the salt and throw it in. Top and enjoy. I refrigerate the rest and just heat up my breakfast in the microwave with a bit of extra water the next three days.
I first had steel cut oats when we stayed with Kim and Tyler for special meeting. She said she ate it because it was so healthy and tastier than any other oatmeal. My taste buds agreed, and looking up the nutrition information, it's true -- plus, I use less toppings with steel cut oats than with old fashioned or quick, just because there's already more taste included!