If you think oatmeal comes in a packet, think again.
To shorten the usual half-hour cooking time, start the process at night and then finish up in the morning.
3 cups plus 1 cup water, measured separately
1 cup steel-cut oats
¼ teaspoon salt
½ cup raisins
3 tablespoons packed brown sugar
1 tablespoon butter
¼ teaspoon ground cinnamon
In large saucepan, bring 3 cups water to boil over high heat. Turn off heat and slide saucepan to cool burner. Stir in oats and salt. Cover saucepan with lid and let sit overnight.
In morning, stir remaining 1 cup water into saucepan with oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until mixture is creamy and oats are tender but chewy, 4 to 6 minutes.
Turn off heat and slide saucepan to cool burner. Stir in raisins, sugar, butter, and cinnamon. Cover and let sit for 5 minutes. Serve.
If you don’t like raisins and cinnamon, try banana and brown sugar, blueberry and almond or toasted coconut.
America’s Test Kitchen