Carrot Spice Steel-Cut Oatmeal
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Appears in Cook's Illustrated September/October 2012
We wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.
WHY THIS RECIPE WORKS
Most oatmeal fans agree that the steel-cut version of the grain offers the best flavor and texture, but many balk at the 40-minute cooking time. In this recipe, we decrease the cooking time to only 10 minutes by stirring steel-cut oats into...
