Cool mornings have hit our area. It’s hard to say if chilly starts to the day are here for the season or if we will revert back to some Summer weather, but I believe in being prepared. That means switching from a light breakfast of fruit & yogurt to something more substantial. Oatmeal works nicely!
While I was willing to purchase the oats indicated in the recipe, I wasn’t really sure what steel cut oats were or how they differed from rolled and instant oats. So, I did some research. Here’s what I discovered. All three oats start out as groats, the whole grain complete with the hard outer hull. Once the hull is off, they are termed oats. If the oat is steamed and flattened, they become rolled oats. To make the oats steel cut, each oat is cut into two or three pieces instead of being steamed and flattened. Steel-cut oats take longer to cook due to being thicker and chewier. They are digested more slowly than rolled oats, so they make a hearty breakfast that can keep you going until lunch. Instant oats, the most highly processed version, are pre-cooked, dried, then rolled and pressed very thin. They cook the quickest and have the least amount of texture once prepared. The different levels of processing result in different textures and cook times, but the plain varieties all have the same nutritional profile, as they all come from the same whole oat groats.
Now that the differences in the types of oat are clear, who’s ready for a new & delicious, cool & cold weather breakfast option?!
Cherry & Almond Steel Cut Oats
Cherry & Almond Steel Cut Oats (adapted from foodandwine.com) Active Time: 30 minutes, Servings: 4 – 6
Ingredients:
- 1/2 cup dried cherries
- 1 cup cream or whole milk
- 1 cup almond milk, unsweetened & unflavored
- 1 cup steel cut oats
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1 tablespoon pure maple syrup, plus more for drizzling
- 1/4 cup sliced almonds, plus more for topping
Instructions:
In a small bowl, cover the dried cherries with warm water and let them stand until they are plumped and softened, about 15 minutes. Drain the cherries.
Soak the cherries in warm water to soften them.
Meanwhile, in a medium saucepan, combine the cream, almond milk, and 1 cup of water. Bring the liquids to a boil.
Heat the cream, milk & water to boiling.
Stir the oats, cinnamon, ginger, allspice, and the 1/4 teaspoon of salt together.
Combine the spices with the oats.
Add the oats to the pot. Cover the pot and cook over low heat, stirring occasionally, until the oats are al dente and the porridge is creamy, about 20 minutes.
Cook the oats in the cream-milk-water mixture.
Stir in the cherries, maple syrup, and almonds and season the porridge with salt.
Add the cherries & almonds to the porridge.
Serve topped with more maple syrup and almonds.
This is a hearty breakfast!
The porridge can be refrigerated for up to 2 days. Reheat the servings gently with more cream or milk to loosen it, as necessary.
I love the cherry & almond combination at any meal! ~Linda
Cherry & Almond Steel Cut Oats (adapted from foodandwine.com) Active Time: 30 minutes, Servings: 4 – 6
Ingredients:
- 1/2 cup dried cherries
- 1 cup cream or whole milk
- 1 cup almond milk, unsweetened & unflavored
- 1 cup steel cut oats
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1 tablespoon pure maple syrup, plus more for drizzling
- 1/4 cup sliced almonds, plus more for topping
Instructions:
In a small bowl, cover the dried cherries with warm water and let them stand until they are plumped and softened, about 15 minutes. Drain the cherries.
Meanwhile, in a medium saucepan, combine the cream, almond milk, and 1 cup of water. Bring the liquids to a boil. Stir the oats, cinnamon, ginger, allspice, and the 1/4 teaspoon of salt together. Add the oats to the pot. Cover the pot and cook over low heat, stirring occasionally, until the oats are al dente and the porridge is creamy, about 20 minutes.
Stir in the cherries, maple syrup, and almonds and season the porridge with salt. Serve topped with more maple syrup and almonds.
The porridge can be refrigerated for up to 2 days. Reheat the servings gently with more cream or milk to loosen it, as necessary.