Steel Cut Oatmeal

This has also been my go-to recipe for about 20 years! After making some disappointing steel-cut oats using the back-of the-canisters recipes, I found this easy and delicious recipe. I don’t ever use the buttermilk but this still tastes great. Thanks Alton!

This is a great recipe! The first time I made it I didn’t have butter milk or brown sugar. I omitted the butter milk. For the brown sugar, I substituted honey and granulated sugar. Came out tasting great! I went to the store the following weekend and stocked up on ingredients. Then (per other reviews) I tripped the recipe and made a big batch for the week. My wife and I enjoyed breakfast all week. I kept the fruit toppings off the batch. When I warmed a serving in the morning, I added a different topping each day for variety.

I thought I just didn’t like oatmeal since I wasn’t a fan of rolled oats, but this is my go-to recipe for years. Personally, I love it fresh off the stove, simply seasoned with salt and pepper. But it’s a great base for savory or sweet toppings. I lean more towards savory and add fried eggs, bacon or sausage, leftover roasted veggies (fennel, broccoli, sweet potato), pickled red onion, and avocado or orange slices. Perfection!

I’ve been using this recipe for over 20 years.
I made a few variations.
My favorite is coconut oil, salt, and turbinado sugar.
I will make a big batch and put it into 6 oz Tupperware containers, and freeze them for meal prep.

I’ve been making this for years and love it.  I live by myself so I make up a nice large batch and keep it in the fridge so I can heat some up during the week.  Tastes so good!

I was never a fan of oatmeal, as all we ever had was the instant packets. Glue and sugar and mush! This recipe is a good one. Much like I make my rice. It has great texture and fullness. There are plenty of options for add ins and substitutions as suggested by other reviewers. I have an electric stove, simmer stage is tricky,so oats need to be monitored closely at first. This is the only issue I had.

Just made this in prep for a busy week and they are delicious.  Used 1% milk (didn’t have buttermilk), added a touch of vanilla. Will make breakfast this week much easier. Great recipe. Edited 2022 – this is a go to in my home, have tweaked a bit with the following and still delicious: add a cinnamon stick to the pot of boiling water (adds a nice warmth to the finished oats), substitute plain, unflavored oat milk for the milks and it still comes out rich and creamy. Delicious as always!

I do not understand why anyone would use steel cut oats when stone ground are SO much better! 

Absolutely phenomenal !! I added really thin sliced apples

Alton’s recipe has been a breakfast staple for us ever since I first read it years ago.  It’s about time I told everyone how good it is, especially on a cold winter morning.  Thanks Alton.  And thanks also for doing the legwork to create and post the best of all the recipes of yours that I’ve tried.  Good Job!