Steel Cut Oatmeal - unsalted butter

Method

• Place a large, heavy bottomed pot with a lid over medium-high heat.
• Melt the butter in this pot.
• Add the oats and toast, stirring often, about 3-4 minutes, until oats smell nutty.
• 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.
• 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.
• Serve with desired toppings.
• Optional Toppings:.
• Milk, butter or cream.
• Butter & sea salt.
• diced pears or apples and pure maple syrup.
• applesauce and cinnamon.
• almond, cashew or peanut butter.
• granola.
• dried figs and honey.
• poached pear or quince and some of the poaching juice.
• flaxseed.
• Optional serving suggestion: Scoop the oatmeal into 1 serving ramekins, sprinkle liberally with granulated sugar.
• Broil until the sugar is caramelized for Oatmeal Brulee!
• 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.