Perfect Oatmeal
After making 50 batches of oatmeal, we make porridge worth eating again by using steel-cut oats and a simple toasting method that greatly enhances flavor.
Gather Your Ingredients
Before You Begin
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 Honeyed Fig Topping with Vanilla and Cinnamon.
Instructions
1.
Bring water and milk to simmer in large saucepan over medium heat. Meanwhile, heat butter in medium skillet over medium heat until just beginning to foam; add oats and toast, stirring constantly with wooden spoon, until golden and fragrant with butterscotch-like aroma, 1 ½ to 2 minutes.
2.
Stir toasted oats into the simmering liquid, reduce heat to medium-low; simmer gently, until mixture thickens and resembles gravy, about 20 minutes. Add salt and stir lightly with spoon handle. Continue simmering, stirring occasionally with wooden spoon handle, until oats absorb almost all liquid and oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes. Off heat, let oatmeal stand uncovered 5 minutes. Serve immediately, with the following topping, if desired.
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