I originally heard the idea of mixing steel cut and rolled oats from April Bloomfield and included it in our Bowl + Spoon cookbook because I think the texture is just perfect! Not eating eggs has made breakfast more limited, so if we’re making oats, they better be great!

I often make a double batch of these and portion leftovers into glass Tupperware so the kids can warm them up easily with another splash of milk to loosen.

Recipe adapted from April Bloomfield.