Ingredients:

  • 1 teaspoon Unsalted Butter (optional)
  • 1 cup Steel Cut Oats
  • 2 cups Water (filtered preferred)
  • 5 cups Milk (Whole or 2%, or preferred non-dairy alternative)
  • ¼ teaspoon Fine Sea Salt

Instructions:

  1. Prep the Liquid: In a heavy-bottomed saucepan, combine the 2 cups of water and 1.5 cups of milk. Set aside momentarily.
  2. Toast the Oats (Flavour Boost): Return the empty saucepan to medium heat. Add the teaspoon of butter (if using). Once melted, add the steel cut oats and stir constantly for 2–3 minutes until they smell deeply nutty, almost like toasted popcorn.
  3. Add Salt and Liquid: Pour the liquid mixture (water and milk) and the ¼ teaspoon of salt directly over the toasted oats. Increase the heat to high.
  4. Bring to a Rolling Boil: Bring the liquid mixture to a vigorous, rolling boil, stirring occasionally.
  5. Reduce and Simmer: Immediately reduce the heat to the lowest setting possible (a gentle simmer). The oats should bubble barely enough to break the surface.
  6. Cover and Cook: Place the lid slightly ajar on the saucepan and simmer for 30–35 minutes. Stir the porridge every 5–7 minutes, scraping the bottom of the pan thoroughly to prevent the oats from sticking and burning.
  7. Check for Doneness: After 30 minutes, the oats should be thick, creamy, and tender. If the porridge is too thick, stir in an extra splash of hot milk or water.
  8. Rest: Remove the pan from the heat, cover fully, and let stand for 5–10 minutes. This allows the oats to absorb the final moisture and finish swelling, achieving the perfect texture.
  9. Serve: Ladle into bowls and top immediately with your favourite accompaniments, such as maple syrup, fresh berries, or toasted nuts.