Name: Quick Steel-Cut Oatmeal
Total time: 12 h 20 min
Ingredients: 4 cups, water; 1 cup, steel-cut oats; 1/4 teaspoon, salt

 **GROATS:** Whole oats that have been hulled and cleaned. They are the least processed oat product, but we find them too coarse for oatmeal.



 **STEEL-CUT OATS:** Groats cut crosswise into coarse bits. We strongly prefer them in oatmeal; they cook up creamy yet chewy with rich, nutty flavor.



 **ROLLED OATS:** Groats steamed and pressed into flat flakes. They cook faster than steel-cut but make for a gummy, lackluster bowl of oatmeal.



The cereal aisle stocks a variety of oat products—but not all of them make for a good bowl of oatmeal.



Know your Oats

We wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.

Ten-Minute Steel-Cut Oatmeal

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Man on the Street John “Doc” Willoughby challenges viewers to a blind oatmeal tasting to see if steel-cut really is better than instant. Then, host Christopher Kimball goes into the test kitchen with test cook Bridget Lancaster to learn how to make the best bowl of 10-Minute Steel Cut Oatmeal. Next, equipment expert Adam Ried is in the Equipment Corner reviewing his favorite moka pots, and Chris answers questions from viewers. Finally, test cook Julia Collin Davison uncovers the secrets to making perfect Home Fries.

Breakfast Standbys

Bring 3 cups water to boil in large saucepan over high heat. Remove pan from heat; stir in oats and salt. Cover pan and let stand overnight.

Stir remaining 1 cup water into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove pan from heat and let stand for 5 minutes. Stir and serve, passing desired toppings separately.

Quick Steel-Cut Oatmeal

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