Thursday, December 9, 2010

Steel-cut Oats with Cranberries and Almonds

Well, it's snowing again. Still. We've got another snow day for the kids, another day of shoveling a foot of snow at a time, and that means another day of warming, filling foods. My mom gave me an unopened canister of steel cut oats when I was there over Thanksgiving. I'd been meaning to try them out - I'd heard good things about them - and we love oats in this house anyway. I was intrigued by others' description of the chewy texture, rather than the glue-like paste of some rolled oats' dishes.

This version is pretty low-maintenance to boot. Instead of standing over a pot for a half hour, stirring constantly to keep the oats from sticking, you start these the night before and then let them sit overnight to soak. In the morning you just heat them up, sweeten to taste and then serve.

Steel-cut Oats with Cranberries and Almonds
Makes 3 servings

  • 3/4 cup steel-cut oats
  • 3 cups water
  • 1 teaspoon orange peel 
  • 1/4 cup chopped salted roasted almonds
  • 1/4 cup dried cranberries
  • Agave nectar
  1. In a large saucepan, boil the oats, dried cranberries and orange peel in the water for 1 minute. Cover, remove from heat and set on a heat-resistant surface.
  2. Let sit overnight.
  3. The next morning, uncover the oats and bring them to a boil over high heat.
  4. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is hot and creamy, about 5 minutes.
  5. Garnish with the chopped almonds and some additional cranberries if you like and sweeten to taste with agave nectar.
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