1Add egg yolks to milk and beat thoroughly. This is important. If you think you’ve beat it enough, give it another dozen turns. You want yellow, slightly frothy milk, not milk with eggy spots in it. This is a good point to toss in the salt, sugar and cinnamon as well.
2Pour milk mixture into a large COLD non-stick frying pan. Add oatmeal, and stir until all is wettened.
3Turn the burner onto medium and heat, stirring constantly. When mixture is heated enough to start trying to bubble, and has started to thicken, cover and remove from heat. Leave it for a minute or two to finish cooking.
4Serve, adding a lashing of milk and some more brown sugar. Or perhaps some semi-sweet chocolate chips and a dash of Baileys? Dried fruit? Nuts and seeds? It’s oatmeal, folks; it don’t get much more tabula rasa than that.
Make over an old-fashioned childhood favorite with a surprising salty-sweet caramel filling. A quick tip: refrigerate the pies before packing away to keep the filling firm.
Slow Cooker Steel Cut Oatmeal
A perfect healthy yet hearty breakfast, this creamy steel-cut oatmeal is made in the slow cooker, so it's ready when you wake up. You can customize your bowl with whatever toppings you like: fresh or dried fruits, cinnamon, maple syrup, nuts . . . Read more.
How to Cook and Top Oatmeal with Jeremy Oldfield
Jeremy Oldfield is an oatmeal painter of light. He takes the blank canvas—a canvas of whole-oat groats lovingly ground and soaked overnight—and breathes life into it; the kind of life that lives in tahini and miso paste, or coconut milk and caramelized bananas. He’s bold. He’s got vision. He’s an inspiration to oatmeal-lovers worldwide. (Click here for a loose recipe based on Jeremy's YDIAW video.)