By The recipe Sunday was toasted oatmeal — steel-cut oats toasted in butter in a saucepan for two minutes before adding the cooking liquid. The toast adds a nutty depth that regular oatmeal lacks. Topped with brown sugar, cream, and toasted pecans.
The recipe is below.
Best Toasted Oatmeal
Prep Time: 2 min | Cook Time: 10 min | Total Time: 12 min | Servings: 2
Ingredients
- 1 cup old-fashioned rolled oats
- 1 tablespoon unsalted butter
- 2 cups water (or milk for creamier oatmeal)
- 1/4 teaspoon fine sea salt
- 2 tablespoons brown sugar or maple syrup, to taste
- 1/2 teaspoon ground cinnamon
- 1/4 cup milk or cream, for serving
- Optional toppings: sliced banana, a handful of berries, a spoonful of peanut butter, or a drizzle of honey
Instructions
- Toast the oats. Melt the butter in a medium saucepan over medium heat. Add the rolled oats and stir to coat. Cook, stirring frequently, for 3—4 minutes until the oats smell nutty and turn a light golden color. Don’t walk away—they go from toasted to burnt quickly.
- Add the liquid. Carefully pour in the water (or milk). It will sputter. Stir in the salt and cinnamon. Raise heat to medium-high and bring to a gentle boil.
- Simmer until creamy. Reduce heat to medium-low and cook, stirring occasionally, for 5—6 minutes until the oats have absorbed most of the liquid and reached your preferred consistency. Thicker or looser—both are correct.
- Sweeten and serve. Stir in brown sugar or maple syrup. Spoon into bowls, splash with a little milk or cream, and add any toppings you’ve got energy for. Eat while warm. Eat while sitting, if possible.
Nutrition (per serving)
Calories: 230 | Protein: 6g | Fat: 8g | Carbs: 34g | Fiber: 4g | Sodium: 160mg