In a medium saucepan, bring the water, half-and-half, maple syrup, vanilla beans, and salt to a boil. Melt the butter in a sauté pan over medium-low heat. Add the oatmeal and toast until a nutty aroma develops, 5 to 7 minutes. When the liquid mixture comes to a boil, add the oatmeal and reduce heat to medium-low. Cook, stirring frequently, 10 -15 minutes, until thickened.

Remove the vanilla beans and serve hot with brown sugar and more maple syrup to taste.

Chef's note: Steel-cut oats or Irish Oatmeal, differs from rolled or quick oats in the way they are processed. These oats are only cut, not rolled, ground or further processed. This makes for a much chewier texture than the rolled or quick oats. Steel-cut oats may be found in many health-food stores or are available by mail-order from King Arthur Flour Company in Norwich, Vermont.