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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
3 cups water
1 cup whole milk
1 tablespoon unsalted butter
1 cup steel-cut oats
1/4 teaspoon table salt
Bring the water and milk to a simmer in a large saucepan over medium heat. Meanwhile, heat the butter in a medium skillet over medium heat until just beginning to foam; add the oats and toast, stirring constantly with a wooden spoon, until golden and fragrant with a butterscotch-like aroma, 1 1/2 to 2 minutes.
Stir the toasted oats into the simmering liquid, reduce the heat to medium-low; simmer gently, until the mixture thickens and resembles gravy, about 20 minutes. Add the salt and stir lightly with the spoon handle. Continue simmering, stirring occasionally with a wooden spoon handle, until the oats absorb almost all of the liquid and the oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes. Off the heat, let the oatmeal stand uncovered for 5 minutes. Serve immediately with maple sauteed apples. Serves 4
Maple Sauteed Apples
2 tablespoons (1/4 stick) unsalted butter
3 large firm apples (about 1 1/2pounds), peeled, cored, cut into 1/2-inch-thick slices
1 tablespoon plus 1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon
Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and 1 tablespoon maple syrup; sauté until the apples are tender, about 5 minutes. Mix in the remaining 1/2 cup maple syrup and cinnamon; simmer until slightly reduced, about 1 minute.
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STEEL-CUT OATMEAL WITH MAPLE SAUTEED APPLES
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
3 cups water
1 cup whole milk
1 tablespoon unsalted butter
1 cup steel-cut oats
1/4 teaspoon table salt
Bring the water and milk to a simmer in a large saucepan over medium heat. Meanwhile, heat the butter in a medium skillet over medium heat until just beginning to foam; add the oats and toast, stirring constantly with a wooden spoon, until golden and fragrant with a butterscotch-like aroma, 1 1/2 to 2 minutes.
Stir the toasted oats into the simmering liquid, reduce the heat to medium-low; simmer gently, until the mixture thickens and resembles gravy, about 20 minutes. Add the salt and stir lightly with the spoon handle. Continue simmering, stirring occasionally with a wooden spoon handle, until the oats absorb almost all of the liquid and the oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes. Off the heat, let the oatmeal stand uncovered for 5 minutes. Serve immediately with maple sauteed apples. Serves 4
Maple Sauteed Apples
2 tablespoons (1/4 stick) unsalted butter
3 large firm apples (about 1 1/2pounds), peeled, cored, cut into 1/2-inch-thick slices
1 tablespoon plus 1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon
Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and 1 tablespoon maple syrup; sauté until the apples are tender, about 5 minutes. Mix in the remaining 1/2 cup maple syrup and cinnamon; simmer until slightly reduced, about 1 minute.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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