sierraclub.org - sierra magazine - jan/feb 2012 - good eats
War Eagle Steel Cut Oatmeal
By Lee Richardson, executive chef at Ashley's at the Capital Hotel in Little Rock, Arkansas
Yield: 6 servings
- 3 cups water
- Pinch of salt
- 3 ounces butter
- 1 cup steel-cut oatmeal
- 3 teaspoons light brown sugar
- 1½ teaspoons cinnamon
Bring the water, salt, and butter to a boil. Whisk in the oatmeal, reduce the heat to a slow boil, and it let cook for about 20 minutes. Add the sugar and cinnamon. Enjoy!