Breakfast Oatmeal


  • 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


  1. Place three cups of water in a medium sauce pot or dutch oven. Add a pinch of kosher salt and bring to a boil.

  2. 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.

  3. 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.

  4. Serve and add garnish as desired. Allow extra oatmeal to cool. Store in an airtight container in the refrigerator for up to one week.