Wednesday, December 28, 2011


Oatmeal seems to be one of those foods that people either hate with a passion or absolutely love.  In my house, the 4 year old asks for oatmeal at least once a week and the rest of the kids roll their eyes and ask, "do we really have to eat it?"  I on the other hand don't mind it at all, well at least as long as it doesn't have raisins in it and is loaded with brown sugar and peanut butter.  

Yep, super unhealthy but yummy!

In my house growing up we had oatmeal fairly often and my dad was in heaven.  He grew up in a house that had oatmeal every morning.  Yep, you read that right, every morning!

And you know what they would do with the leftovers from breakfast?  My grandma would slice it up (because it was cold and congealed) and fry it in butter and they would eat it with their lunch.  I find that quite revolting.  My dad swears it is quite tasty but I just really don't agree.

After reading through Cook's Illustrated magazine one day I decided to try their version of oatmeal.  If anyone can make oatmeal taste better it's those fantastic people over there.  It was very eye opening to read their reasons for making their oatmeal the way they do (if you want to read them all in depth go here) and it is totally worth the time.  This makes the creamiest and dare I say the most yummiest oatmeal I have ever had.  

Even minus the peanut butter and most of the brown sugar.  

Perfect Oatmeal

(click here for printable version)

3 cups water
1 cup whole milk
1 Tbsp. butter
1 cup steel cut oats (Bob's Red Mill is a great brand)
1/4 tsp. table salt

1.  Bring water and milk to simmer in a large sauce-pan over medium heat.  While water and milk are heating, heat butter in medium skillet over medium heat until just beginning to foam; add oats and toast, stirring constantly with wooden spoon, until golden and fragrant with butterscotch like aroma, 1 1/2-2 minutes.

2.  Stir toasted oats into simmering liquid and reduce heat to medium low; simmer gently, until mixture thickens and resembles gravy, about 20 minutes (during these 20 minutes do not stir.  You will be tempted but don't give in, it's one of the things that makes it perfect).  Add salt and stir lightly with spoon handle.  Continue simmering, stirring occasionally with wooden spoon handle, until oats absorb almost all liquid and oatmeal is thick and creamy, with puddinglike consistency, 7 to 10 minutes.

3.  Remove from heat, let oatmeal stand uncovered for 5 minutes.  Serve immediately with your favorite toppings.  Enjoy!

Source:  Cook's Illustrated
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