Steel Cut Oatmeal Breakfast Recipe

I learned how to make oatmeal from my China-born parents. I admit, Chinese do eat some strange things for breakfast. But when I made my first bowl of American oatmeal according to the directions, I said to myself “is this what oatmeal is suppose to taste like?” It tasted, well, flat. And pasty. I remember oatmeal being more robust. The oatmeal my parent make is a lot more savory and includes egg, evaporated milk and brown sugar.

Now, from reading other posts on the web, some (well, a lot) of people seem recoil at the thought of mixing egg into their oatmeal.  I think oatmeal is one-dimensional without it, no matter how many toppings you try to mix in.

I love this oatmeal recipe.  I don’t like instant oatmeal and oatmeal according to the box is blah too.  So if you never liked the old methods of making oatmeal, you might like this.

I apologize in advance if you hate it :(, but if you try this recipe I want to hear your opinions!  Email me at april /at/ goodandevilcreative.com.

Steel Cut Oatmeal Breakfast Recipe
Servings:  1 cereal bowl
Total cooking time:  25 minutes

Ingredients:

• 1/4 cup steel cut oats
• 1 1/2 cups water
• 1 egg
• 2 tbsp brown sugar
• a dash of salt
• 2 tbsp 1-minute old fashioned rolled oats
• 2 tbsp evaporated milk
• optional:  shredded coconut to top

Directions

1. Bring the 1 1/2 cups of water to a boil in a small pot.
2. Add steel cut oats.  Lower heat to simmer / low boil.  Cook for 10 minutes.  Stir occasionally.
3. Crack egg directly into pot.  Stir and mix to your preference.  The more you stir, the more integrated the egg will be.
4. Add brown sugar and salt.  Cook for another 10 minutes.  Stir occasionally.
5. Add 1-minute rolled oats and evaporated milk.  Mix well.   Cook for another 5 minutes.
6. Remove and serve.  Optional: Garnish with shredded coconut, brown sugar and a little orange zest