It’s another three-day holiday weekend, so here’s another breakfast dish for today’s Meatless Monday post. When it comes to oatmeal, steel-cut oats are in another league all together. And while it takes much longer to prepare steel-cut oatmeal (about 40 minutes from start to finish), it’s worth the effort. The texture of steel-cut oatmeal is also much better, yielding more of a chewiness than the sogginess that is so typical of instant oatmeal.
As with oatmeal in general, there are endless options for toppings and additional flavors. This recipe uses dried fruit, both incorporated into the cooked oatmeal and served on top with nuts and maple syrup. But you could just as easily top with a sliced banana or diced apple. And if you prefer to keep your oatmeal plain, you can omit the dried fruit.
Steel Cut Oatmeal Adapted from the New York Times Serves 4
2 cups water 2 cups milk 1/4 tspn salt
1 cup steel-cut oats 1 TBSP butter 1 TBSP brown sugar
4 TBSP dried fruit, such as dried cranberries or raisins (optional) 2-4 tspn maple syrup 2-4 TBSP dried or fresh fruit (for serving) 2-4 TBSP chopped nuts, such walnuts or sliced almonds (for serving)
Combine the water, milk and salt in a medium sauce pan and bring to a boil. Slowly stir in the oats. Reduce to a simmer, cover and cook for 15 minutes. Stir often to keep the oats from sticking to the pan. Add the butter, brown sugar and dried fruit. Cover and simmer for another 10-15 minutes, again stirring often to prevent sticking. Cook until the oats are soft and the mixture is thick and creamy.
Serve topped with maple syrup (or brown sugar) and dried or fresh fruit.