I’ve always been a breakfast person. I love almost any variety of breakfast food both savory & sweet. I am just not one of those people that can eat the same thing day in and day out, so I always keep my radar up for new things to try. I saw this recipe for a seasonal take on steel cut oats, and realized it’s been a while since I had steel cut oats. A warm bowl of this seemed like the perfect breakfast as the mornings turn colder. As my pumpkin obsession fades, it seems like I am more & more drawn to maple. And, we almost always have apples in the house, so this recipe was perfect.
I made a half batch of this, and REALLY wished I had made the whole batch. If so, I would’ve had a warm breakfast to grab & go the rest of the week. This wasn’t just delicious the day I made it, but the leftovers were amazing heated up. I cooked mine down a bit longer than the recipe called for, and also threw in an incredibly ripe pear I had on hand. The maple sautéed apples add the perfect amount of sweetness to the hearty oats. This is a great addition to my breakfast reportoire!
Steel Cut Oatmeal with Maple Sautéed Apples
Yield: 4 servings
Cook Time: 40 min
Total Time: approximately 45 minutes
As I mentioned, I added in a really ripe pear which was so soft it cooked down and thickened the syrup. I also cooked the apples a little bit longer than the original recipe called for. I have adapted the cooking time in the recipe below, but didn't include the pear in the ingredients. It's was just one of those "if I don't use this thing this instant I have to throw it away" kinda things.
3 cups water
1 cup whole milk
1 tablespoon unsalted butter 1 cup steel-cut oats
1⁄4 teaspoon table salt
MAPLE SAUTÉED APPLES:
2 tablespoons (1⁄4 stick) unsalted butter
3 large firm apples (about 11⁄2 pounds), peeled, cored, cut into 1⁄2-inch-thick slices 1 tablespoon plus 1⁄2 cup pure maple syrup
1⁄2 teaspoon ground cinnamon
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 sautéed apples.
MAPLE SAUTÉED APPLES:
(Begin cooking apples when the oats have about 5 minutes cooking time remaining.)
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 6 minutes. Mix in the remaining 1⁄2 cup maple syrup and cinnamon; simmer until slightly reduced, about 2 minute.
from The Way the Cookie Crumbles, who adapted from Cooks Illustrated & Bon Appetit