Steel Cut Oatmeal with Buttermilk

My friend Elizabeth recently made steel cut oats in a slow cooker and posted it on her blog. I had every intention of making her recipe, because I love the idea of waking up to a hot cooked breakfast. But then, because I have the attention span of a goldfish, I was totally distracted by this recipe. I liked the idea of toasting the oats before cooking them and the addition of buttermilk. So I made this one instead. And it was delightful. The texture was creamy and pleasantly chewy, plus the tangy buttermilk was perfect with the little touch of sweetness from the sugar.

If I can stay focused, maybe I'll make the slow cooker oatmeal next week. Of course by then my muddled brain will have moved on to something else, like whatever food is on the next cooking show I happen to watch. Or maybe the show after that. Or probably the show after that one. I could go on all day (until something else distracts me).

STEEL CUT OATMEAL WITH BUTTERMILK

Yield: 3-4 servings

1 tablespoon unsalted butter

1 cup steel cut oats

3 cups boiling water

1/2 teaspoon salt

1/2 cup whole milk

1/2 cup plus 1 tablespoon low-fat buttermilk

1 tablespoon brown sugar

1/4 teaspoon cinnamon

1.      In a large sauce pot, melt the butter; add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

2.      Mix in the salt. Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes, stirring occasionally.

3.      Spoon into a serving bowl and top with brown sugar, cinnamon and remaining buttermilk.

from Alton Brown

steel cut oats

I agree with my friend Elizabeth, they look like
something you'd feed the goats at the petting zoo.

 Throw out those rolled oats in your cabinet
(actually, don't...use those to make cookies).
But if you're making oatmeal, try steel cut or
Scottish oats instead (they taste better and
they're better for you too).

The Bob's Red Mill package says they're also known as
Irish or Pinhead Oats. It also says they're high in protein.

melting the butter

toasting the oats

adding the boiling water

simmering (without stirring)

25 minutes later...adding the salt

mixing in the salt

adding the milk and half the buttermilk

mixed

10 minutes later

nicely thickened

plain steel cut oats

sprinkled with a little cinnamon and
brown sugar (actually, I used maple sugar)

pouring on buttermilk

mixing it all in

I thought it might be too loose, but it
thickens more as it sits. It was great.

creamy and delicious!

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Bob's Red Mill Scottish Oatmeal

Time again to recommend yet another of my favorite things...Bob's Red Mill Organic Scottish Oatmeal. I like the usual oatmeal (at least I thought I did before I tried this), but since I tried the Scottish variety, there's been no turning back. I think the creamy texture really sets it apart. It's more like porridge than oatmeal made with old-fashioned rolled oats, but still has enough chewiness left that it's not totally mushy like baby food.

I usually top mine with a little maple syrup or honey, sliced banana and a sprinkling of cinnamon. And if I've had a good night's sleep and I'm not feeling too lazy (what are the odds?), I might also add some golden raisins and chopped pecans (they're further back in the cabinet, so there's a good chance they won't make it to the bowl at all). My daughter likes hers with apple sauce mixed in. I can't remember what, if anything, my husband puts in his. I might need to start paying more attention to him.

With cold weather finally approaching, this is the best stick-to-your-ribs breakfast around. Super hearty and satisfying.

I think all the Bob's Red Mill products are great
(at least all the ones I've tried so far).

 

Here are the cooking instructions from the back of the bag. I like to make mine a little differently. I whisk together the oatmeal, salt and cool water and bring to a simmer (over medium-high heat). Reduce heat and keep at a low simmer (uncovered), whisking frequently until thickened (about 10 minutes). I like this method (no lumps). If you use the cooking instructions from the package, just be sure to whisk the oatmeal in slowly to help prevent lumps. I can't vouch for the microwave instructions (I've never used them).

adding the oats to the pan

adding the salt

pouring in the water

whisking

thickening very nicely

ready to find some ribs to stick to

toppings piled on before stirring

I was either well rested or more motivated than usual,
(knowing strangers would be checking out my breakfast).

What's the difference between oatmeals? 

Here's my overly simplistic breakdown (info. from chow.com):

All oatmeals are made from oats that have been hulled (the outside shell has been removed). It's what is done with the inside kernels (or groats) after that process that makes them different. 

• Steel cut (or Irish) oats are cut very coarsely, making the oatmeal chewier and longer to cook.  
• Scottish oatmeal is ground more finely, so it's creamier and takes less time to cook than steel cut.
• Old-fashioned rolled outs are steamed and then flattened with rollers. 
• Quick-cooking oats are rolled even thinner, so they take less time to cook than old-fashioned.
• Instant oats are actually already cooked and then dried again (just add water and they're ready).

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