Perfect for National Oatmeal Day; October 29.
I never liked cooked oatmeal before I found this recipe because I couldn't stand the texture. This oatmeal is not mushy. It is soft enough to eat, but still has some body and crunch to it. My husband adds sliced almonds to it for added crunch and protein. The only drawback to this recipe is that you have to think of it the night before...
4 cups milk (not water)
1 cup steel cut oats
1 cup steel cut oats
1/2- 1 cup milk
Butter, Brown sugar, cinnamon, honey, nuts or whatever you like to add to your oatmeal
The night before — while you’re cleaning up the dinner dishes, pour the 4 cups of milk and the oats into a saucepan. Cover, and put in the refrigerator so that the milk can soften the shell of the oats.
In the morning, pull out saucepan, and heat the oat-milk mixture on the stove until it boils. Boil 5 minutes, stirring to prevent sticking on the bottom. Remove from heat, let sit for a couple of minutes. Stir in 1/2- 1 cup milk to prevent a crust from forming. 
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