Back to Steel Cut Oats

Cooler mornings have me thinking of warm  breakfast food - like porridge ... and steel cut oats, a type of cooked oats that I don't remember my mother cooking.

Steel cut oats are hard little nuggets of oats that  need to be cooked with more water and for a longer time than any rolled oats I've cooked ("minute oats," for example).

The ratio of water (and milk) to steel cut oats is 4 cups of liquid to 1cup of steel cut oats, simmered for about 20 minutes. This makes a large quantity that can be warmed up as needed.

I add a chopped apple, 1/3 cup of raisins and  some cinnamon as it cooks. That way, I don't need to sweeten it later - and I even enjoy it cold.