"Bob" > wrote in message
...
> I think it's more crucial to *toast* the oats before cooking them, whether
> you choose to soak them or not. I like to follow the Good Eats recipe,
> which
> starts off by pan-toasting the oats:
>
> Steel-cut oats
>
> 1 tablespoon butter
> 1 cup steel cut oats
> 3 cups boiling water
> 1/2 cup whole milk
> 1/2 cup plus 1 tablespoon low-fat buttermilk
> 1 tablespoon brown sugar
> 1/4 teaspoon cinnamon

Yep, this was the recipe which turned me onto steel-cut oats also.

It's best with the buttermilk, but still very good with just a full cup of
milk -- and any kind of milk will do, I think. (I suspect that, as long as
you keep the 1:4 oats:liquid ratio, pretty much anything goes.)

Any ideas for alternative toppings / mixins? I quite like a couple of dried
pineapple rings (from the bulk bins at Whole Foods, same as the oatmeal) cut
into small chunks and stirred in.

James