Servings: 4 (1-cup servings) 1 Tbsp unsalted Butter 1 cup steel cut oats, I used Bob's Red Mill brand, dry/un-rinsed 3 cups boiling water 1/2 cup whole milk 1/2 cup low-fat buttermilk 1/4 tsp salt 1 Tbsp maple syrup, plus more to taste 1/4 tsp cinnamon, plus more to taste 2 cups fresh fruit or berries, I used sliced peaches and raspberries
Set a medium saucepan over medium heat. Melt in 1 Tbsp butter then add 1 cup oats and toast for 2 min, stirring occasionally.
Add 3 cups boiling water then reduce heat to a simmer, cover and cook on low 20 min without stirring.
Combine 1/2 cup whole milk with 1/2 cup buttermilk. Pour over the oatmeal and add 1/4 tsp salt then stir just until incorporated.
Cook another 10 min uncovered, stirring gently once or twice - don't over mix.
Finally, stir in 1/4 tsp cinnamon and 1 Tbsp maple syrup, or to taste. Divide among 4 bowls and top each bowl with about 1/2 cup of fresh fruit (plus a sprinkle of cinnamon and drizzle of maple syrup if desired)