As hot and humid Summer begins transitioning into cool and crisp Autumn, I’ve once again found myself replacing my usual light and fruity go-to breakfast with a warm bowl of steel-cut oats. While my recipe is basic, the add-in possibilities are endless: fruit, spices, nuts, jam! Typically, I prepare a batch at the start of a week, and keep the “naked oats” in the fridge. Then, each morning I fill my bowl and dress according to that day’s desired flavor! This way, when I’m heating the last bowl, I’ve yet to grow tired of eating the same thing all week!
Banana Maple Walnut Steel-cut Oats – makes 4 servings
For the oats:
1 cup steel-cut oats
3 cups boiling-water
pinch of salt
1 cup milk
In a skillet, toast oats in a bit of butter over med-high heat for several minutes; stir constantly so oats do not burn. In a medium pot bring water to a boil and add the oats with a pinch of salt. Boil for several minutes, reduce to a simmer, and cook for approximately 20-25 minutes. Do not stir them during this time: as long as you keep the heat on low, they should not burn. Once most of the liquid has been absorbed, add the milk, and mix well. If any oats have stuck to the bottom of the pot, they will begin to lift at this time. Remove oats from heat and portion into bowls. It is at this time that I begin adding the “good stuff”!
Add the following ingredients per serving:
1/2 banana, sliced
1 tsp vanilla
1 tsp brown sugar
1/2 tsp ground cinnamon
a sprinkling of chopped walnuts
a drizzling of maple syrup
When working with a bowl of refrigerated “naked oats”, adding a splash of milk after heating will bring them back to their initial-cook consistency!
Images and content copyright © 2009-2011 Danielle R Limoge.