Food For Thought

Steel Cut Oatmeal

By December 1, 2018 No Comments

Firehouse Chef Ryan McKay shares his recipe for hearty stovetop Steel Cut Oatmeal.

Fuel

Water (3 cups)
Steel Cut Oatmeal (2/3 cup)
Quinoa (1/3 cup)
Flax Seed (1 Tbsp)
Chia Seed (1 Tbsp)
Buttermilk (½ cup = 1-2 Tbsp.)
Milk (½ cup)
Unsalted Butter (1 Tbsp.)
Sugar or Honey (1 Tbsp.)
Salt (½-1 tsp.)

Tools

Dutch Oven or similar
Spoon, spatula or similar

Tactics

Place the Dutch oven over medium heat and add the butter. Melt then lightly brown the butter. Place the oatmeal, quinoa, flax seed and chia seed in and toast till a nutty aroma hits the nostrils. Add the water, milk, buttermilk, sugar/honey and salt and bring to a boil. Lower the heat to a simmer and place the lid almost all the way on, think 90%. Cook until the oatmeal is al dente (firm but with a nice chew), about 15-20 minutes. Remove from heat, place lid on and wait 5 minutes to cool. Test consistency and add more liquid to loosen is you desire (water, milk, buttermilk). Finally, add whatever toppings you’d like. Think fresh/dried fruit, nuts, granola, sugar in any form (honey, maple syrup, agave, turbinado, etc.), peanut/almond butter (it’s kind of cool), toasted coconut, dried fruit, granola, etc.

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