This morning I made something for the first time ever: steel cut oats. I got the recipe from my friend Thelma, and you can skip over to her blog if you want to see pretty pictures of the oatmeal, yet. Let me just say that this is better—way better—than regular oatmeal, amen. Here is Thelma’s recipe in case you’d like to try them too (you would).

3 C. water
1 C. milk
1 T. butter
1 C. steel cut (*aka pinhead, aka Irish) oats
1/4 t. salt
Bring milk and water to a simmer in a large saucepan. Meanwhile, heat the butter in a skillet until foamy, then add the oats. Toast, stirring constantly, until golden and fragrant with a butterscotch-like aroma (1-2 minutes). Add to the simmering liquid, turn the heat to medium low, and simmer for about 20 minutes or until the mixture thickens and resembles gravy. Add the salt, stirring with a wooden spoon handle, and continue to simmer, stirring occasionally, for another 7-10 minutes until all the liquid is absorbed.

Add a drizzle of maple syrup and YUM. This makes a big batch, which is actually nice because they take about 45 minutes to make and apparently reheat very well. Thelma also says it’s important to follow the recipe instructions as to timing, even when you add the salt.

I just have to say…sometimes you grow up and realize your parents were right about things. Like my mom has been informed about health and nutrition for most of my life and I had next to zero interest in it until suddenly it’s hip to be healthy and now I realize my mom was about fifteen years ahead of her time. When we were home over the holidays, guess what I found in her fridge. Yep, steel-cut oats.

So go try ’em!

*When I went to the health food store yesterday for these oats, I could only find pinhead oats. I asked the salesladies about steel-cut oats but they had no idea what I meant. (Frustrating culture shock moment…which I should be used to by now!) I came home and looked it up online, and apparently steel-cut oats, pinhead oats, and Irish oats are all one and the same.