Raspberry and cream oatmeal

I love steel cut oats. I love that they're hearty and a little chewy and so much better than their rolled cousins. Rolled oats deserve their own love, but steel cut is the best for breakfast!

This recipe is reminiscent of the instant Quaker raspberry and cream oatmeal that I used to eat by the box as a kid. But I have to say this recipe is far, FAR better!

Raspberry and cream oatmeal

2 tsp. butter
1/2 c. steel cut oats
1-1/2 c. water
2 Tbsp. brown sugar (not packed)
1/2 tsp. cinnamon
1/2 c. fresh raspberries
cream or milk to taste

Melt the butter in a sauce pan. Pour in oats and stir to coat evenly with butter. Toast the oats over medium heat, stirring occasionally, until they are fragrant and lightly brown. Pour in water and bring to a boil. Simmer over medium heat for 10-15 minutes or until much of the water is absorbed and they are nearly cooked. Mix in the raspberries, brown sugar and cinnamon. Break up the raspberries a little, and cook another 5 minutes or so until the oats are cooked. Serve with cream. Makes 2 servings, or 1 serving for a really hungry person!