- 2 cups steel cut oats
- pinch of kosher salt
- 3 cups plus 2 more cups water
- 1/4 cup, of small handful, of quick or thinly cut oats
Place three cups of water in a medium sauce pot or dutch oven. Add a pinch of kosher salt and bring to a boil.
Sprinkle in the steel cut oats, stirring constantly. Keep stirring and cooking and cooking until the oatmeal is thickening. Add more water, 1/2 cup at a time, stirring after each addition, and cooking until thickened.
After the extra two cups of water have been added and cooked down, add the quick oats. Stir and cook a bit longer, about five more minutes.
Serve and add garnish as desired. Allow extra oatmeal to cool. Store in an airtight container in the refrigerator for up to one week.