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Steel Cut Oatmeal

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“This is the best way to make oatmeal, and I've got a list of lots of suggested toppings at the bottom. This was in the Oregonian's Food Day.”

Ingredients Nutrition


  1. Place a large, heavy bottomed pot with a lid over medium-high heat. Melt the butter in this pot.
  2. Add the oats and toast, stirring often, about 3-4 minutes, until oats smell nutty.
  3. Stir in 6 cups of boiling water and salt. Reduce heat to medium and cover. Stir frequently--every 5 minutes at first, and then every minute or so as the oatmeal thickens. Reduce the heat gradually to medium-low and adding up to a cup more boiling water if the mixture is too thick.
  4. About 15 minutes after you've added the water, taste the oatmeal; it should be al dente, but not hard or raw tasting. For chewy oatmeal, cook about 20 minutes. For creamy oatmeal, cook up to 35 minutes.
  5. Serve with desired toppings.
  6. Optional Toppings:.
  7. Milk, butter or cream.
  8. Butter & sea salt.
  9. diced pears or apples and pure maple syrup.
  10. applesauce and cinnamon.
  11. almond, cashew or peanut butter.
  12. granola.
  13. dried figs and honey.
  14. poached pear or quince and some of the poaching juice.
  15. flaxseed.
  16. Optional serving suggestion: Scoop the oatmeal into 1 serving ramekins, sprinkle liberally with granulated sugar. Broil until the sugar is caramelized for Oatmeal Brulee!
  17. To save the oatmeal for a later use: let it cool completely. Store in a tightly covered container in the refrigerator for up to 1 week. To prepare the leftovers, heat up 1 cup of cooked oatmeal per serving. Warm over high heat in a saucepan, with 1/2 cup water or milk per serving until bubbling until smooth.

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