Jim’s Favorite Steel-cut Oats

I got this recipe from Angela Hoffman, and we make it all the time!  It is very versatile and really easy to adapt to your own tastes.  Make it at night for a great breakfast!  1 part oats, 3 parts water!

1 part steel-cut oats  (we’ve found that 2/3 C is great for 2, 1 1/2 C is good for 4)

Toast in 1/2 Tbsp butter  (I usually use about 1 Tbsp)

3 parts water

Salt the water, bring to a boil.  Once boiling, cover and remove from heat.  Leave out all night.

*For the DeBirk version, I add cinnamon to the water along with the salt.  I never measure, just put a nice layer of it in the pot, then stir.

In the morning, you can easily heat it up and add whatever you’d like!

*We DeBirks add about a Tbsp butter, a dash or two of salt, milk (to desired consistency), honey, brown sugar, bananas, and peaches.  We’ve added home-made applesauce before.  Some pumpkin seeds or other nuts would be yummy as well! 

Submitted by Melinda DeBirk

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Published in: on September 22, 2013 at 6:36 am  Comments (1)  

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  1. I should point out that this recipe works best with “old-fashioned” steel cut oats – that is, not quick-cooking or instant ones. I once mistakenly used the quick-cooking kind and they were mushy. 😦


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