Steel Cut Oats

serves 6 to 8

1 cup steel cut oats

4 cups water

pinch of salt

Bring water to a boil in a deep pot. Add oats and cook until they begin to thicken. Reduce to a simmer, and continue cooking, uncovered, until grains are slightly tender and water has mostly absorbed, about 15 to 20 minutes. Turn off heat, cover pot and let sit for 5 minutes before serving.

Make-ahead: Steel cut oats reheat very well, so I like to make extra this way we can enjoy them on busy weekday mornings. Store leftovers in a covered container. Spoon our individual portions into a bowl, adding a tablespoon or two of milk or water, then cover and microwave until heated through, about 1 minute does the job in my 1000 watt microwave.

Steel Cut Oats with Ricotta, Pistachios & Raisins

serves one

1/2 cup prepared steel cut oats

1 teaspoon brown sugar

1 tablespoon raisins

1 tablespoon fresh ricotta cheese

1 teaspoon chopped pistachios

Add cooked oats to a deep bowl. Scatter sugar and raisins on top. Add ricotta cheese and sprinkle pistachios on top. Serve immediately—I like to stir it all up so I get a bit of everything in each spoonful!