Instructions

• In a 2‑quart saucepan combine 1 cup uncooked steel‑cut oats, 2 cups water, 2 cups milk (of choice), and the fine sea salt amount shown in the ingredient list.
• Place the saucepan over high heat and bring the mixture to a boil, watching closely.
• Once the liquid reaches a boil, start a 2‑minute timer. Keep the mixture boiling but lower the heat if it starts to rise toward or spill over the pan. Stir frequently so the oats do not stick to the bottom.
• When the 2 minutes are up, remove the pan from the heat and let it sit undisturbed for 20 minutes to cool and continue absorbing liquid.
• After 20 minutes, transfer the oats to lidded jars or an airtight container. One cup of dry oats yields about three servings. Seal the containers and refrigerate overnight to allow the oats to soften further.
• To eat, enjoy the oats cold or warm. To warm on the stovetop, heat the oats in a small pan over low heat with a splash of milk and stir until heated through. To microwave, transfer to a heat‑safe bowl, add a splash of milk, and microwave 60–90 seconds (stirring once if desired).
• Store refrigerated and use within 5 days.