Toast your oats and add milk and honey for world-class oatmeal.

This is the best oatmeal in New Zealand.

New Zealand may be the most beautiful place on Earth.

You can get it in a cafe in Queenstown, as you wait for your turn skydiving and bungee jumping. If you’re like me, it may settle your stomach and keep it steady before it turns end-over-end-over-end.

It took several months to figure out the secret to the thick, pudding-like consistency and the resonating sweetness.  I’ve determined that (1) pre-toasting the oats, (2) using the highest quality milk, like they have in New Zealand, and (3) sweetening the milk with honey before cooking are key.

I’ve served mine here with roasted hazelnuts and flavored it with tea. The Queenstown cooks served it with thinly-sliced red apples and toasted almonds. How will you eat yours?

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New Zealand Oatmeal

1 ½ tablespoons butter

1 cup steel-cut oats

3 cups milk, preferably whole or low-fat

1 cup water

4 earl grey tea bags

2 tablespoons lemon zest

Honey to taste

Instructions:

1.) In your large saucepan, combine milk and water. Bring to a boil and remove from heat. Add tea bags and steep for at least 10 minutes.

2.) While teabags are steeping, toast oats. In a skillet set over low heat, add 1 ½ tablespoon of butter. When butter stops foaming, add your oatmeal. Stir until butter and oatmeal are well-combined. When oatmeal is toasted and smells rich and nutty, remove from heat.

3.) Remove tea bags after milk is fragrant and lightly browned. Reheat your milk and water to boiling. Add oatmeal. Turn down to medium-low heat. Sprinkle in lemon zest and sweeten with honey to taste. Stir well.

4.) Cook for 25-30 minutes, stirring occasionally and taking care to not let the oatmeal burn at the bottom of the pan. Allow to cook until the consistency is pudding-like, and the oatmeal is thick and creamy. Thin with more milk if desired.

This oatmeal keeps well, but absorbs its creamy liquid when stored in the refrigerator. It should have several spoonfuls of milk or stirred into it before reheating.