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The following recipe is reprinted with permission
of Cook's Illustrated
From America’s Test Kitchen
Serves 3 to 4
Many supermarkets sell prepackaged steel-cut oats, but we found they were
often stale and always expensive. A better option is to buy them in bulk
at a natural foods store. To double the recipe, use a large skillet to
toast the oats; increase the cooking time to 10 to 15 minutes once the
salt has been added. If desired, pass maple syrup or brown sugar separately
when serving, or try the topping at right.
3 cups water
1 cup whole milk
1 tablespoon unsalted butter
1 cup steel-cut oats
1/4 teaspoon 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,
and 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 a wooden spoon handle. Continue simmering, stirring occasionally
with the spoon handle, until the oats absorb almost all the liquid and
the oatmeal is thick and creamy, with a pudding-like consistency, 7
to 10 minutes. Off heat, let the oatmeal stand uncovered for 5 minutes.
Serve immediately, with topping if desired.
The following recipe is reprinted with permission
of Cook's Illustrated
Makes about 1 cup, enough for 4 servings of oatmeal
5 ounces dried figs (about 1 cup), each fig quartered
and stemmed
1 1/2 tablespoons honey
1/8 teaspoon vanilla extract
1 1/2 tablespoons water
1/8 teaspoon ground cinnamon
Bring the figs, honey, water, vanilla, and cinnamon
to a simmer in a small saucepan over medium-high heat; cook until the
liquid reduces to a glaze, about 4 minutes. Spoon a portion over the individual
bowls of hot oatmeal; serve immediately.
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