Recipe from my sister-in-law Brenda
(Spiced Apple Topping not pictured)
3 c water
1 c milk
1 Tbsp unsalted butter
1/4 tsp salt
1/4 c raisins (optional)
1 c steel cut oats*
Bring the water and milk to a simmer in medium saucepan. Melt the butter in a skillet over medium heat, add oats and toast, stirring constantly until the oats are golden and fragrant with a butterscotch-like aroma (approximately 1 1/2 to 2 minutes)
Stir the toasted oats into the simmering liquid, reduce heat to medium-low and simmer gently until the mixture thickens and resembles gravy (about 20 minutes). Stir in the salt and continue to simmer, stirring occasionally until all the liquid is absorbed and oatmeal is creamy (about 10 minutes). Take saucepan off heat and stir in raisins if desired. Let oatmeal stand for about 5 minutes before serving.
Sauteed Spiced Apple Topping:
3 large Granny Smith apples peeled, cored, and chopped medium
1 Tbsp butter
1 1/2 c light brown sugar
1/8 tsp ginger
1/8 tsp cinnamon
pinch of salt
Melt butter in a large skillet over medium-high heat. Add apples, brown sugar, ginger, cinnamon and salt. Cook until apples have softened and browned (about 5 minutes). Spoon over individual bowls of hot oatmeal and serve.
* "While this may seem like a long-winded recipe for a simple bowl of oatmeal, it is well worth the effort. Steel cut oats have a chewier texture and fuller flavor than regular rolled oats. Toasting the oats, a step common in baking, enhances the subtle nutty flavor of the grain."