Serves 4
40 min
Perfectly Creamy Steel-Cut Oatmeal
Recipe GLPRf016a091ceed6f
A reliable method for making smooth, creamy steel-cut oatmeal that avoids the gummy texture many home cooks struggle with. This foolproof approach uses the right water-to-oat ratio and cooking technique to produce individual grains that remain tender and distinct. Serve warm with a pat of butter or a splash of cream, finished with a pinch of flaky sea salt to enhance the natural grain flavor. Perfect for a wholesome breakfast or light meal.
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Ingredients
1 cup (180 g) steel-cut oats
3 cups (700 ml) cold water
Kosher or sea salt, to taste
Unsalted butter or cream, for serving (optional)
Flaky sea salt, for sprinkling (optional)
Directions
Bring the cold water to a boil in a medium saucepan over high heat.
Once the water reaches a rolling boil, slowly pour in the steel-cut oats while stirring constantly to prevent clumping.
Add a pinch of kosher or sea salt to taste and stir well to combine.
Reduce the heat to low and simmer gently, stirring frequently (every 3-4 minutes) to prevent sticking and ensure even cooking.
Continue cooking for 30-35 minutes, until the oats are tender and creamy but each grain remains distinct and separate. The mixture should thicken gradually but not become stiff or gummy.
If the oatmeal becomes too thick as it cooks, add a splash of water (about 2-3 tablespoons at a time) to reach your desired consistency.
Taste and adjust the salt seasoning as needed.
Divide the oatmeal among four bowls and serve hot. Top each portion with a small pat of unsalted butter or a drizzle of cream if desired, and finish with a sprinkle of flaky sea salt.
