Cinnamon Nut Oatmeal

Oatmeal has gone from the last thing I would ever eat to the first thing I think about eating.  It's the steel-cut oats that really make the difference.  For years, I've tried eating rolled oats, but I could never get past the texture.  I don't dig sticky mush.  Steel-cut oats are completely different. They have more of a chewy rice texture without the mush.

Now I'll admit, I'm still in the child-like stage when it comes to dressing up my oatmeal, i.e. I add a bit of sugar and lots of raisins, dried cranberries and chopped nuts.  I haven't matured to the point where I can eat oatmeal plain.  However, the other day I was wanting a pick me up snack in the afternoon and I went for a small bowl of cold oatmeal.  IT WAS GOOD!  I kid you not. It totally surprised me.


enough for 6 servings

  • 3 cups water
  • 1/3 cup golden raisins
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, chopped
  • 2 tablespoons raw sugar
  • 1 teaspoon cinnamon
  • 1 cup steel-cut oats

Bring water to a mild boil, add raisins, cranberries, pecan, sugar, cinnamon and steel-cut oats. Stir well. Cover. Reduce heat to LOW.  Set timer for 30 minutes.  Stir every 10 minutes or so, just to make sure the oats don't stick to the bottom.

If the oats have absorbed the water 8 to 10 minutes before the timer is set to go off, stir in another 1/2 cup more water.  Sometimes I need to do this.  Not all steel-cut oats are cut the same size, depends on the brand or if I buy them from a bulk bin.

After the oats have cooked for 30 minutes, keep them covered and remove from heat.  Let oats stand for 10 minutes.  Stir before serving.

Store any leftovers in the fridge. Cooked oats keep very well for up to a week.  Reheat either in a microwave or in a small saucepan with a splash of water or milk to help loosen the oats.