The Simple Trick for Ultra-Creamy Oatmeal
This recipe focuses on a traditional Scottish method to create remarkably creamy steel-cut oatmeal. By using cold water and a specific cooking technique, it brings out the best in the oats, resulting in a comforting and hearty breakfast that's simple yet deeply satisfying, perfect for a nourishing start to your day.
Equipment
- 1 Heavy-bottomed saucepan Ensures even heat distribution and prevents scorching.
- 1 Measuring Cups For accurate measurement of oats and water.
- 1 Whisk or Wooden Spoon For stirring to prevent sticking and aid creaminess.
- 1 Fine-mesh Sieve (Optional) For rinsing oats, if desired.
- 4 Serving bowls For individual portions.
Ingredients
Main
- 1 cup 180g steel-cut oats (also sold as pinhead or Irish oats; see note), such as Bob's Red Mill
- 3 cups 700ml cold water, plus more if needed
- Kosher or sea salt
- Unsalted butter or cream for serving (optional)
- Flaky sea salt for sprinkling (optional)
Instructions
- Combine 1 cup steel-cut oats with 3 cups cold water and a generous pinch of kosher or sea salt in a heavy-bottomed saucepan.
- Bring the mixture to a rapid boil over high heat, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to the lowest possible setting, ensuring a gentle simmer.
- Cover the saucepan and cook for 25 to 30 minutes, stirring occasionally, until the oats are tender and the liquid is mostly absorbed, creating a creamy consistency.
- If the oatmeal becomes too thick before fully cooked, add a small splash of hot water to reach desired consistency.
- Remove the saucepan from the heat and let the oatmeal rest, covered, for 5 to 10 minutes to allow it to fully set and absorb any remaining liquid.
- Taste and adjust seasoning with additional salt if needed.
- Ladle the oatmeal into individual serving bowls.
- Serve immediately, optionally topping with a knob of unsalted butter or a splash of cream.
- For an extra touch, sprinkle with flaky sea salt before serving.
Notes
The key to ultra-creamy steel-cut oatmeal lies in proper hydration and consistent stirring. Steel-cut oats take longer to cook but yield a superior texture compared to rolled oats. The initial boil activates the starch, and the subsequent low simmer allows for gradual absorption without turning gummy. Always add salt to the cooking water; it enhances flavor deeply. Consider a pinch of flaky sea salt at the end for textural contrast. Adjust consistency by adding more hot water or milk if too thick. Serve with unsalted butter or a swirl of cream for ultimate richness.