Creamy, delicious steel-cut oats, made from scratch and topped with your favorite mix-ins.
In a medium pot over medium heat, combine the water, milk, salt and oats. Bring to a slow boil, stirring constantly.
Reduce the heat to low and stir in the butter and agave nectar to taste. Cover and simmer over medium-low heat for 20-25 minutes, stirring frequently until the mixture is creamy and the oats are soft.
Turn off the heat, stir, then cover the pot again and let the oats sit for 15-20 minutes so that they can absorb any extra liquid. (And also cool off.)
You can serve immediately topped with a sprinkle of toasted wheat germ and a handful of blueberries or other fresh fruit.
To make ahead: Pour cooked oats into an airtight container after they have come to room temperature. Store in the fridge. To reheat, scoop the amount of oatmeal you want into a bowl and pour milk into the bowl (I usually add about 3-4 tablespoons). Stir then heat in the microwave for 1-2 minutes, or on the stovetop for 5-6 minutes until heated through, stirring constantly.
Keywords: steel cut oats recipe, irish oatmeal