Serves 2
When it comes to oats, I always choose steel-cut. Their chewy, hearty texture is more satisfying and filling than rolled oats. They take a little longer to cook, but I find those 30 minutes on the stovetop offer a welcome pause in the morning. Keep things interesting by adding chopped dried fruit, nuts, warming spices, or even a spoonful of homemade Skillet Jam.
Ingredients
* 2 cups water, plus more as needed
* ½ cup steel-cut oats
* Pinch of sea salt
* Whole milk, for serving (optional)
* Salted or unsalted butter, for serving (optional)
* Raw honey, for serving (optional)
Instructions
In a small saucepan, bring the water to a boil over medium-high heat. Stir in the oats and salt. Reduce the heat to medium-low and cook, stirring occasionally, until the oats have thickened and the grains are tender, 25 to 30 minutes.
If the oats absorb all the water before becoming tender, add a splash more water and continue cooking until the liquid is absorbed and the grains are soft.
Serve warm, topped with milk, butter, and honey, if desired.
**Gluten-free:** Use certified gluten-free oats.
**Vegan option:** Omit the butter and use a plant-based milk.
Variations
Granola Oatmeal
Bring the water to a boil as directed. When adding the oats and salt, also add:
* ¼ cup coarsely chopped dried fruit, such as prunes, dates, or apricots
* 2 teaspoons flaxseeds
* ½ teaspoon ground cinnamon
Cook over medium-low heat until the oats begin to thicken, about 10 minutes. Stir in ¼ cup coarsely chopped toasted nuts, such as hazelnuts, walnuts, or almonds. Continue cooking until thickened and tender. Serve with a splash of milk or a spoonful of yogurt.
Golden Milk Oatmeal
Bring 1 cup water to a boil. Add:
* ½ cup steel-cut oats
* Pinch of sea salt
* 1 cup whole milk
Cook over medium-low heat until the mixture begins to thicken, about 10 minutes. Stir in:
* 1 teaspoon vanilla extract
* ½ teaspoon ground turmeric
* ¼ teaspoon each ground cinnamon, cardamom, ginger, and black pepper
Continue cooking until thickened and tender. Serve with a pat of butter and a spoonful of raw honey.
SKILLET JAM
Jam is beyond easy to make at home. My recipe is stored in the fridge instead of canned for a long shelf life. This way you can use much less sugar and don’t need to worry about precise measurements in the recipe ratios or a complex preservation technique. It’s an especially great use for fruit that’s gone a little soft. (The recipe is easily multiplied for whatever quantity of fruit you have. ) Any berries or stone fruit like peaches, plums, and cherries will work well here. In the wintertime, I use mixed frozen berries with beautiful results. It’s cooked hot and fast: Don’t be afraid to turn up your burner, but keep stirring as it thickens to prevent the sugars from burning.
Gluten-free, vegan
2/3 cup cane sugar
2 to 3 tablespoons grated lemon, grapefruit, or orange zest
6 cups fresh or frozen berries, or chopped very ripe stone fruit, fresh lemon, grapefruit, or orange juice
1/3 teaspoon sea salt
In a stainless steel or cast-iron skillet, combine the sugar and citrus zest. Rub the zest into the sugar with your fingers until it’s slightly moistened and fragrant. Stir in the fruit, citrus juice, and salt.
Place the skillet over high heat and cook the mixture, stirring occasionally, until the juices come to a simmer, about 5 minutes. Continue to cook, stirring often and mashing the fruit with the back of a spoon until it’s thick enough that you can drag the spoon across the pot and no liquid immediately rushes in to fill the bare spot, 10 to 15 minutes.
Turn off the heat and continue stirring for another minute or so to encourage the jam to cool a bit. You can eat it warm now, or transfer to a heatproof jar or container and let cool to warm room temperature. Cover and store in the refrigerator for up to 1 week.