Steel Cut Oats

We had this for breakfast this morning. So very yummy. I recently read that steel cut oats are only barely more nutritious than rolled oats. They take longer to digest so you get a little bit more of the nutrients and you feel fuller longer. I like the nutty taste and texture of steel cut oats and I love that this recipe uses buttermilk! I usually don't add the extra buttermilk at the end, but I do top it with brown sugar or maple syrup and a little bit more milk to help cool it off.

Here's Alton Brown's recipe...

Ingredients

• 1 tablespoon butter
• 1 cup steel cut oats
• 3 cups boiling water
• 1/2 cup whole milk
• 1/2 cup plus 1 tablespoon low-fat buttermilk
• 1 tablespoon brown sugar
• 1/4 teaspoon cinnamon

Directions

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.