Steel cut oats may surprise you: Sure, they're great for a healthy breakfast (like in our Pumpkin Spice Oatmeal with Toasted Pecans), but they also make delectable savory dishes too. This recipe makes 8 servings–store leftovers in a covered container in the fridge and reheat, covered, with a bit of milk (for breakfast or sweet recipes) or vegetable stock (for savory ones) over medium-low heat. This oatmeal recipe works on the stove top or in a pressure cooker.
2 tablespoons butter
2 cups steel cut oats
7 cups water
Generous pinch of sea salt
Melt the butter in a large saucepan over medium heat and add oats. Stir to cover with butter and cook for 2 minutes, stirring, until they release a toasty fragrance.
Pour in water and salt, and stir. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until oats are tender and liquid is absorbed, roughly 25-30 minutes.
Pressure Cooker Method
Follow steps 1 and 2 above (using the pressure cooker pot) and lock on pressure cooker lid after adding liquid. Increase heat to high, bring pressure up to high and maintain for 8 minutes. Remove from heat and let pressure reduce safely before opening.