Brown Butter and Cinnamon Steel-Cut Oats Oatmeal

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“Originally inspired by Alton Brown's popular recipe, I came up with this impossibly good deviation that might just change the way you think about oatmeal. Featuring browned butter and toasted oats/cinnamon for subtlety, oat milk for extra oatiness, wheat germ for health benefits, and eggs for richness, this recipe makes every bowl a treat. Occasionally I'll add milled flax seed with the wheat germ towards the end.”
1hr 2mins

Ingredients Nutrition


  1. Heat butter in pot or pan. Continue cooking, while stirring frequently, on medium until it's a hazelnut color, but do not burn it.
  2. Add all the oats to the browned butter, leaving it on medium heat.
  3. Add cinnamon sticks to this.
  4. Stir oats/cinnamon sticks frequently until the oats darken. It should be smelling pretty good.
  5. Add all the oat milk.
  6. Bring the mix to a boil while stirring.
  7. Once it boils, reduce heat to low and let simmer for maybe 25-30 minutes covered. You can stir occasionally, and if it sticks to the bottom, don't worry, it's still good.
  8. Remove the lid and add brown sugar. Keep simmering uncovered for another 10 or 15 minutes, until the oats are thicker and soft. You do still want to have a bit of fluid at this point, though, so the next step doesn't make it too dry.
  9. Add wheat germ. This gives it a bit of flavor and texture, as well as some health benefits. The wheat germ should take up some of the fluid and make it somewhat thick now.
  10. Let cool for a few minutes until it's warm, not hot. Add eggs and vanilla and stir. At this point, it should have a traditional porridge consistency, as the eggs add wetness.
  11. Enjoy!

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