In a large saucepan over medium-low heat, bring water and milk to a simmer; let mixture simmer on medium-low to low heat until you are ready to add the oatmeal. Remember, simmer and do not boil!
Meanwhile, in a medium-size frying pan, heat butter until just beginning to foam; add oats and toast, stirring constantly with a wooden spoon until golden and fragrant with butterscotch-like aroma, approximately 1 1/2 to 2 minutes.
Add and stir toasted oats into the simmering water/milk liquid; simmer gently until oatmeal mixture thickens and resembles gravy, approximately 20 minutes. Add salt and stir lightly. Continue simmering, stirring occasionally, until oats absorb almost all liquid and oatmeal is thick and creamy, with a pudding-like consistency, approximately 7 to 10 minutes. Remove from heat.
Off heat, let oatmeal stand, uncovered, 5 minutes. NOTE: If you cover the pot during this rest period, moisture condenses on the lid and drips back down on the hot cereal - so don't do it!
Serve immediately with milk or cream and your favorite toppings (such as brown sugar, maple syrup, raisins, dried fruit, etc).
NOTE: To double the recipe, increase the cooking time to 10 to 15 minutes once the salt has been added.
Add Optional Toppings (see below). Makes 3 to 4 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 pre-packaged steel-cut oats.
Raisins or Dried Cherries
Milk or Cream
Brown Sugar or Maple Syrup
Steel-Cut Oatmeal Recipe: https://whatscookingamerica.net/bread/perfectcookedoatmeal.htm