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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!

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