Ingredients: 3 cups water
1 cup whole milk (alternatives: rice, soy or hemp)
1 tbsp. unsalted butter
1 cup steel-cut oats
¼ tsp sea salt (or table salt)

1. In a large saucepan, over medium heat, bring the water and milk to a simmer.

2. Heat butter until it begins to foam in a medium-sized skillet over medium-low heat. Add the steel-cut oats, and with a wooden spoon, toast until golden (1.5 to 2 minutes).

3. Reduce the simmering liquid by changing the heat to medium-low. Slowly stir the toasted oats into the liquid and simmer gently, until the mixture thickens to a gravy-like consistency (approx. 20 minutes). Stir in the salt, and continue to occasionally stir while simmering, until almost all the liquid is absorbed, and the oatmeal is thick and creamy as pudding (about 7-10 minutes). Turn off the heat, and let the oatmeal stand uncovered 5 minutes before serving. Serve hot, adding your favorite toppings.

When I was growing up, our wee-bit Irish family topped our oatmeal with a dollop of butter, brown sugar or maple syrup, and milk. However, as a wee-bit Irish adult, I’ve enjoyed oatmeal with dried fruits and nuts, honey or agave, and fruit juice.

[Note: To double this recipe, use a larger skillet to toast the oats, and once the salt has been added, increase the cooking time to 10-15 minutes.]