Traditional Scottish-Style Oatmeal with Butter

Ingredients

• 1 cup steel-cut oats, such as Bob's Red Mill
• 3 cups cold water, plus more if needed
• Kosher or sea salt
• Unsalted butter or cream, for serving, optional
• Flaky sea salt, for sprinkling, optional

Directions

1. For a richer flavor, put the oats in the pot while it is dry and set it over high heat. Stir and toss them the whole time, just until they smell toasty and look lightly roasted, then take the pot off the heat and continue with the recipe.
2. For overnight oats, stir together the oats and water in a medium saucepan or 3-quart saucier, cover, and leave them to soak overnight. If you are not soaking them, add the oats and water to the saucepan and start cooking right away.
3. Set the pan over medium-high heat and bring the mixture to a simmer, adding a small pinch of salt. Lower the heat so the oats bubble gently, then cook them uncovered, stirring often and slowly, until the porridge is thickened but still has a little movement to it, about 5 minutes for soaked oats or 20 minutes for un-soaked oats.
4. If the oats are firmer than you like, add more water, 1/4 cup (60ml) at a time, and keep cooking until the texture is right for you.
5. Spoon the porridge into warmed bowls and finish with a pat of butter and/or a splash of cream. Add flaky salt on top, if you like, and serve.