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Recipe Thursday-Ultimate Oatmeal

Posted on April 28th, 2011 | Posted in Breakfast and Brunch, Recipes

This past Saturday with the rainy morning I wanted something warm and cozy to eat. So I made myself a nice big bowl of oatmeal! The recipe that I love is The America’s Test Kitchen Family Cookbook’s Ultimate Oatmeal. It adds a few extra steps to making oatmeal, but they are well worth it. I didn’t know that oatmeal could taste so good! The recipe calls for steel cut oats, which take longer to make, but have a nuttier taste and chewier texture. I really enjoy them, but I only had old fashioned rolled oats at home, it cut down on the cooking time by 5-10 minutes. I would recommend making this recipe with either type of oats. Hopefully you will find time to slow down your busy life and enjoy a cozy bowl of oatmeal!

Ultimate Oatmeal

Yield 4 Servings


3 cups water
1 cup milk (HPH004)
1 tablespoon unsalted butter (880000)
2 cups steel cut or old fashioned oats (/991717)
1/4 teaspoon salt (CQS030)
1/2 cup raisins (NRA1010)
brown sugar (NSU2250)


In a large saucepan over medium heat bring the water and milk to a simmer. Simultaneously, melt the butter in a medium skillet over medium heat. Once the butter is melted add the oats to the pan and stir constantly until golden and fragrant with a sweet butterscotch aroma, 1 1/2 to 2 minutes. Add the oats to the simmering milk and reduce the heat to medium-low, and simmer gently until the mixture thickens, and resembles gravy, about 20 minutes (15 minutes if using old fashioned oats). Stir in the salt and continue to simmer, stirring occasionally, until the oats absorb almost all the liquid and the oatmeal is creamy, about 10 minutes longer. Off the heat, stir in the raisins (if using). Let the oatmeal stand for 5 minutes before serving. Serve with a little brown sugar and milk.

Recipe from The America’s Test Kitchen Family Cookbook

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