The cut grain of steel-cut oats takes longer to cook than rolled oats - but the distinctive texture makes it all worthwhile! As an added treat, toss in some raisins, chopped dates, fresh blueberries, sliced bananas or your favorite nuts into individual servings.

Oatmeal Porridge

3 cups water
1/4 teaspoon kosher or sea salt
1 cup steel-cut oats (also called Irish oatmeal and Scotch oats)

Bring water and salt to a boil in medium saucepan. Stir in oats and reduce heat to a simmer. Simmer uncovered, stirring occasionally, for about 10 minutes or until the grains have absorbed most of the water.
Remove from heat and serve immediately, or if a thicker texture is desired, cover saucepan and let sit for a few minutes.
Serve porridge sweetened with granulated or raw sugar, brown sugar or honey and drizzled with some milk or half and half as desired.

Makes 3 servings.

Cook's Note: To toast steel-cut oats, place them on a baking sheet with sides and toast in a preheated 300°F (150°C) oven for approximately 20 minutes, stirring occasionally. Cool and place any unused portion in a tightly covered container, storing in a cool place. Toasted oats cook in half the time.

Nutritional Information Per Serving (1/3 of recipe; oatmeal only): 202.3 calories; 15% calories from fat; 3.6g total fat; 0.0mg cholesterol; 162.4mg sodium; 223.1mg potassium; 34.5g carbohydrates; 5.5g fiber; 0.0g sugar; 28.9g net carbs; 8.8g protein.