When we purged our cupboards, one of the things we were left with was a single little serving of steel-cut oats, abandoned when we restocked our supply of the more convenient rolled oats.
As much as we believe in making real food, we don't believe in oatmeal that takes 20 minutes to cook. We already feel like pioneers for seasoning our own oatmeal.
But steel-cut oats are really so good. They are chewier and somehow more filling. And I have to admit, there's something satisfying about serving up a hot breakfast straight off the stove. I would just reserve them for a morning when there is time to simmer and savor...a time like the holidays.
That was the inspiration for these...the Thanksgiving cranberries, winter maple and nuts, and the warmth of a little spice...
1/4 cup steel-cut oats
1 cup unsweetened almond milk
2 tbsp dried cranberries
2 tbsp pecans
2 tsp pure maple syrup
1/4 tsp vanilla extract
dash of ground cloves
dash of salt
1. Heat the milk until bubbles are rising around the edges. Stir in the oats, and when bubbling again, reduce heat. Simmer, uncovered, until most of the liquid is absorbed and desired thickness is reached. (Be sure to stir occasionally, especially toward the end, when the milk will tend to form a skin.)
2. Transfer to a bowl and stir in the rest of the ingredients.