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Rustic Coarse-Style Oatmeal

Our toasted oats are bias cut, raging with flavor, and quick to cook.

3 or 4 servings


About 25 minutes


The profusion of steel- and stone-cut Irish- and Scottish-style oats cluttering market shelves all wish they had the remarkable flavor and texture of Anson Mills Handmade Toasted Stone Cut Oats.

equipment mise en place

For this recipe, you will need a medium heavy-bottomed saucepan, a fine-mesh tea strainer, and a wooden spoon.


    Place the oats and salt in a medium heavy-bottomed saucepan and pour the water over them. Stir once. Allow the oats to settle a full minute, tilt the pan, and skim off and discard the chaff and hulls with a fine-mesh tea strainer.


    Place the saucepan over low heat. Cover partially and bring the oats to a drowsy simmer without stirring. Continue to simmer over the lowest possible heat, stirring only once or twice, until the oats thicken, about 20 minutes.


    Remove the pan from the heat, cover, and let rest for 3 minutes. Serve the oatmeal hot with butter, brown sugar, and cream (or any combination thereof).