Dark, cold mornings whisper “oatmeal” in my ear! I appreciate a good bowl of oatmeal, especially in the winter.  I made this recipe on Thanksgiving morning, while we watched the Macy’s parade. It’s wholesome and hearty and can be topped according to people’s preferences. I stored the leftovers in the refrigerator for the days after, to have a quick breakfast.

This is a yummy version of steel cut oats that is nutty and creamy and special!

I wrote about some of my oatmeal likings HERE & HERE.  However, when you have the time, or want to take it up a notch from a bowl of rolled oats, I encourage you to try these steel cut oats. They are so delicious and super nutritious.  If you need convincing about the value of steel cut oats, read this article about them, from Bob’s Red Mill.

And…if you are going to the trouble to make steel cut oats (which takes longer to soak than old fashioned oats), why not make a whole big batch- since they keep and reheat well?! I have found the leftovers keep well in the fridge for several days.

I was introduced to this recipe from my friend Christi. A year ago, we hosted a co-ed brunch shower to celebrate the upcoming arrival of our friends’ baby. We had lots of delicious food. Brunch is the best menu for a shower in my opinion! The two most memorable food take-aways for me were the deliciousness of this creamy, nutty oatmeal that Christi made and the speed at which the pigs-in-a-blanket were devoured. (I have a belief that you can’t ever make/serve too many pigs-in-blankets or too much bacon at an event. People eat as much as you prepare.)

After the shower, I asked Christi for the recipe and she pointed me to Alton Brown. Christi is the one who introduced me to this hummus recipe that came from the Science of Good Cooking cookbook.  So, of course, Alton Brown and his scientific approach to cooking made sense as her oatmeal guide!

Here is the video of this recipe that I watched a few times to get the hang of it. It really is simple, despite a few steps in the process. Believe what makes this recipe especially tasty is the toasting the oats in a butter and the addition of buttermilk.

Steel Cut Oatmeal from Alton Brown

Total Time: 45 min Prep: 10 min ; Cook: 35 min

Yield: 4 servings  (Though I doubled it in these photos)

1 tablespoon butter

1 cup steel cut oats

3 cups boiling water

1/2 cup whole milk

1/2 cup plus 1 tablespoon low-fat buttermilk

Toppings: brown sugar, cinnamon, toasted nuts, fruit

Start by boiling 3 cups of water.  In a large pot, melt the butter and add the oats. Stir for 2 minutes to toast.

Add the boiling water and reduce heat to a simmer. Place lid on pot, keep at a low simmer for 25 minutes, without stirring.

Combine the milk and the buttermilk in a liquid measuring cup and add to the oatmeal.

Stir gently with bottom end of the spoon to combine and cook for an additional 10 minutes.

Can be put in a crock pot to stay warm for a longer period of time (like Christi did for our baby shower).

Spoon into serving bowls and top with brown sugar, nuts, dried fruit, cinnamon, or whatever toppings you want!

When the winter whisper’s “oatmeal”, try this delicious nutty, creamy, steel cut oat recipe- keep it simple with toppings or make it an event with a bar full of topping options!