Steel-cut oats go through a machine that cuts the whole kernels into tiny bits. Sometimes called Scotch or Irish oatmeal, steel-cut oats are chewier and have more texture and flavor than regular rolled oatmeal. They take more time to cook, but steel-cut oatmeal is well worth the wait. McCann’s makes the best steel-cut oats that I know. They’re available in specialty shops and some supermarkets, as well as at www.mccanns.com. To sweeten the steel-cut oats, add brown sugar, sautéed bananas, raisins, applesauce, berries, or whatever other fruit you like.

　　

Ingredients

serves 6 to 8

　　2 cups steel-cut oats

　　3 cups milk

　　1/2 teaspoon kosher salt

　　4 tablespoons (1/2 stick) unsalted butter

　　1 teaspoon ground cinnamon (optional)

　　

Step 1

Bring 4 cups of water to a boil in a 6-quart saucepan. Stir in the oats and boil for 3 minutes. Remove from the heat. Cover and allow the oats to stand overnight.

　　

Step 2

When ready to serve, stir the milk, salt, butter, and cinnamon into the oats. Stir and cook the oatmeal over medium-low heat until it comes to a boil.

　　

Step 3

Reduce the heat to a simmer, cover, and cook for 10 to 15 minutes, stirring occasionally. If the mixture looks dry, add a little water.

　　

Step 4

Remove the pan from the heat. Add the sweetener or topping of your choice and serve.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.