- small saucepan with lid
- wooden spatula
The taste is amazing! It has this subtle crunch that gave it a wonderfully chewy texture. The addition of pecans compliments the natural nutty flavor. We cooked the recipe by the book the first time around, but we now modify the quantities to make 4 smaller servings. We add milk to the oatmeal the next day to add protein to our diet, but this can easily be made vegan by replacing the milk with water and excluding the cheese.
|In a small saucepan, combine the water, the steel-cut oats, and salt. Bring the mixture to a boil, then cover and reserve overnight.|
|The next day, stir in the milk and bring the mixture to a boil over medium-high heat. Then lower the heat to medium and cook for 4-6 minutes until it has the consistency of thick pudding. Stir occasionally and monitor to make sure that the milk/water doesn't boil over.|
|Remove from heat and rest for 5 minutes. Stir and serve. Garnish with pecans. Also if you have fresh fruit on hand, toss it in! Serve with a small wedge of sharp cheddar cheese on the side if you like.|
source: Cook's Illustrated magazine
We sometimes reserve leftovers in a covered glass container and simply microwave it the next day. The reheated oatmeal is not as amazing as it is on the first day, but it's still a quick and healthy breakfast, so it works for us.