Many people who eat oatmeal do so from a sense of nutritional obligation, choking down every miserable bite of bland oat paste in hopes of bettering their health. Little do they know that a few tweaks to their bowl of oats can take their breakfast from depressing to downright tasty. A combination of rolled oats and steel cut oats gives textural interest against a creamy backdrop of milk, and a teaspoon of salt added to the cooking liquid allows the oat flavor to pop once the dish is finished with brown sugar. For an extra special treat, toast the steel cut oats in a tablespoon of butter for a couple of minutes before cooking.
1 cup whole milk (and please, don’t use a lower fat milk here)
2 cups water
1 teaspoon kosher salt
1/2 cup rolled oats
1/2 cup steel cut oats
Brown sugar and/or maple syrup, to finish
1. In a medium pot over high heat, bring the milk, water, and salt to a simmer. Add the rolled oats and steel cut oats and lower the heat to maintain a simmer. Cook for 15-20 minutes, stirring frequently toward the end of cooking, until the steel cut oats are cooked through. You want them tender, not mushy. The porridge should be creamy with a bit more liquid than you may think necessary, as it will thicken after standing for a few minutes.
2. Taste the porridge and sweeten it with brown sugar/maple syrup. You want a balance of salty and sweet, so go easy on the sweet stuff and taste as you go. Pour a splash of milk over the porridge and serve immediately.