Note from Karen: For this recipe, I used a Little Dipper Slow Cooker (small crock pot/slow cooker). This cooking technique works perfectly and the oatmeal is ready in about 40 minutes. If you don’t own one, simply cook as suggested below:
In a large saucepan over medium-low heat, bring water to a simmer. Add steel-cut oats, raisins, and salt; stir well and then cover and cook on low heat for approximately 35 minutes. Stir occasionally. Remember, simmer and do not boil!
After about 25 minutes, add the milk, and vanilla or almond flavoring. Stir well and then cover and cook on low an additional 10 minutes. Taste and cook longer if necessary. Adjust seasonings to your taste.
When your oatmeal is done, remove from heat and transfer to individual serving dishes. Sprinkle with brown sugar and Turbinado sugar.
Using a small hand-held torch, holding the torch 4 to 5 inches from the sugar (maintaining a slow and even motion) move the torch over the brown sugar until the sugar begins to caramelize. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.
NOTE: If you do not own a kitchen torch, place the oatmeal under the broiler of your oven. Just make sure your serving dish is broiler proof. If you do not want to fuss with caramelizing the sugar, use Grade B pure maple syrup for a real treat.
Makes 2 servings.
* Also known as Scotch oats, Irish oatmeal, and pinhead oats. Steel-cut oats are whole oats that are cut into thirds instead of being rolled and flattened into flakes, Many supermarkets sell prepackaged steel-cut oats.
** If you do not have Turbinado Sugar, substitute additional brown sugar.
Steel Cut Oats with Caramelized Sugar Recipe: https://whatscookingamerica.net/karencalanchini/steelcutoats.htm