Toasted Steel Cut Oatmeal

Takes a little longer than rolled oats, but mmmmm... it's good. Adapted from an Alton Brown recipe.

2 TBS butter
2 cups steel cut oats
6 cups boiling water
1-1/2 c. milk, whole preferred
1/2 c. buttermilk (or add an additional 1/2 c. milk)

Heat 6 c. water in a pot. Meanwhile, melt the butter in a different large pot. Add steel cut oats and saute' until lightly browned (about 2-3 minutes). Pour the boiling water into the large pot with the oats. Reduce heat to a simmer, and let simmer for 25 minutes. Add the milk & buttermilk to the pot and gently stir. Let simmer for 10 more minutes. Serve with cinnamon and honey or maple syrup. Can add raisins if desired.

8 servings.

Optionally: (Haven't yet tried this) To improve digestability, toast the oats the night before. Add the water and 1/4 c. buttermilk and let it soak overnight. In the morning, turn the stove on and bring to a boil. You'll probably have to add some more water, but it should cook faster.