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    This recipe can be doubled or tripled and frozen in individual servings for a quick microwavable breakfast!

    My brother-in-law Bob Dunn realized that Cranberry Chutney is a good topping for oatmeal and a good way to use of Thanksgiving leftovers! Thanks, Bob!


  1. 3 c water
  2. 1 c whole or 2 % mlk
  3. 1 T unsalted butter
  4. 1 c steel-cut oats
  5. 1/4 t salt
  6. toppings: brown sugar, fresh fruit, raisins, nuts, cold milk, etc. (optional)


  1. Bring water and milk to simmer in a large suacepan over medium heat.
  2. Meanwhile, heat butter in medium skillet over medium heat until just beginning to foam.
  3. Add oats and toast, stirring constantly with a wooden spoon, until golden and fragrant with a butterschotch-like aroma, 1 1/2 to 2 minutes.
  4. Stir toasted oats into the simmering liquid, reduce heat to medium low; simmer gently, until mixture thickens and resembles gravy, about 20 minutes.
  5. Add salt and stir lightly with spoon handle, until oats absord almost all liquaid and oatmeal is thick and creamy, with a pudding like consistency, about 7 to 10 minutes.
  6. Off heat, let oatmeal stand uncovered 5 minutes.
  7. Serve immediately, with desired toppings.

Picture of Recipe

Oatmeal - Picture of Recipe
Oatmeal - Picture of Recipe
Serves: 3 to 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Breakfast/Brunch
Type of Food: Cereal,Vegetarian
Key Ingredient: Oats,Milk
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop

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