Pre-soak steel-cut oats the night before. Combine oats and water and heat until water reaches a boil. Remove from heat and let sit 4-6 hours or overnight.

In the morning, combine the milk and pre-soaked oats and bring to a low boil. Cook for 15 minutes, stirring frequently, until mixture is thick. Stir in butter and cheese until melted. Turn off heat. Add nutmeg and/or freshly ground pepper if desired.


Parmesan and nutmeg make this breakfast risotto very flavorful. Excellent with leftover vegetables.

Mr Breakfast would like to thank strawberrymango for this recipe.

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