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The following recipe is reprinted
with permission of Cook's Illustrated
Serves 3 to 4
Many supermarkets sell prepackaged steel-cut oats, but we
found they were often stale and always expensive. A better
option is to buy them in bulk at a natural foods store. To
double the recipe, use a large skillet to toast the oats;
increase the cooking time to 10 to 15 minutes once the salt
has been added. If desired, pass maple syrup or brown sugar
separately when serving, or try the topping at right.
3 cups water
1 cup whole milk
1 tablespoon unsalted butter
1 cup steel-cut oats
1/4 teaspoon salt
- Bring the water and milk to a simmer
in a large saucepan over medium heat. Meanwhile, heat the
butter in a medium skillet over medium heat until just beginning
to foam; add the oats and toast, stirring constantly with
a wooden spoon, until golden and fragrant with a butterscotch-like
aroma, 1 1/2 to 2 minutes.
- Stir the toasted oats into the
simmering liquid, and reduce the heat to medium-low; simmer
gently, until the mixture thickens and resembles gravy,
about 20 minutes. Add the salt and stir lightly with a wooden
spoon handle. Continue simmering, stirring occasionally
with the spoon handle, until the oats absorb almost all
the liquid and the oatmeal is thick and creamy, with a pudding-like
consistency, 7 to 10 minutes. Off heat, let the oatmeal
stand uncovered for 5 minutes. Serve immediately, with topping
if desired.
The following recipe is reprinted
with permission of Cook's Illustrated
Makes about 1 cup, enough for 4 servings
of oatmeal
5 ounces dried figs (about 1 cup), each
fig quartered and stemmed
1 1/2 tablespoons honey
1/8 teaspoon vanilla extract
1 1/2 tablespoons water
1/8 teaspoon ground cinnamon
Bring the figs, honey, water, vanilla,
and cinnamon to a simmer in a small saucepan over medium-high
heat; cook until the liquid reduces to a glaze, about 4 minutes.
Spoon a portion over the individual bowls of hot oatmeal;
serve immediately.
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