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McCann's Steel Cut Oats Recipe

David Kahn | Mar 16, 200505:17 PM

I've been making McCann's steel cut oats just about every morning for about a year now. After quite a bit of experimentation, my recipe is as follows:

Then night before, cook 1/2 cup of McCann's steel cut oats in about 1 tablespoon of fat (I use olive oil, but butter or vegetable oil work too) over medium heat, stirring constantly. Attention is required here -- oats burn very easily. If they burn, throw them out and start over. After about three minutes, when the frying oats start to give off a nice nutty aroma, carefully pour two cups of hot water into the pot. You need to wear a mitt when you do this or the steam will burn you. Cut about an inch off of a Madagascar or Tahitian vanilla bean, split it in half, and add it to the pot. Bring the mixture to a rolling boil, cover, turn off the stove, and go to sleep.

The next morning, add about 1 cup of milk (I use 2%, but whole milk will produce a richer porridge), 2 tablespoons of vanilla sugar, 1/2 teaspoon of kosher salt, and sometimes, 1/4 teaspoon of good cinnamon powder (like Penzy's Vietnamese) and/or a little bit of vanilla extract. Find the piece of vanilla bean, scrape the seeds into the oatmeal, discard the husk. Cook, uncovered, over low heat until porridge is creamy, like hot oatmeal pudding. Serve sprinkled with a touch of cinnamon sugar or brown sugar and/or a bit of butter or cream.

Hope you like it.

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