February 21, 2011 § 1 Comment
If the flavored contents of a Quaker Oats pouch represent oatmeal to you, you are sorely missing out. There’s a whole world of oatmeal out there that contains so much more complexity than could ever be stuffed into that pouch. Complexity of oatmeal? I know, I sound like a crazy person. Just bear with me!
You may are may not know this, but there are two different types of oats- rolled and steal cut. Rolled oats are what we typically think of as oatmeal, little round flat grains eaten for breakfast or mixed into cookie batter. There is a second type though, steel cut, which are formed by cutting the oat kernel into pieces (by steel) rather than being rolled. Steel cut oats pack a much richer and nuttier flavor than regular oats, as well as many more nutrients. If you’ve been eating rolled oats all your life, steel cut will be an adjustment in texture. But I am completely confident that if you follow the recipe below, you will become an oatmeal convert.
I can take no credit for my steel cut oats recipe, it is all my mother. Her steel cut oats will change your outlook on oatmeal. It will make you want oatmeal every day in winter, even on Christmas morning. Enjoy!
Steel Cut Oatmeal with Blueberries by Mom
2 cups water
1 cup milk
1 cup steel cut oats
1/4 tsp salt
1 cup frozen blueberries
3 T ground flax seed
3 pats of butter
maple syrup and cinnamon for serving
Bring water, milk, and salt to a boil. Once boiling, drop in oats, stir, and bring down to a simmer. Simmer oatmeal, stirring occasionally, for 25- 30 minutes.
Meanwhile divide blueberries between 3 serving bowls. Once the oatmeal is cooked (it should be creamy and slightly crunchy in texture), divide it into the three dishes, covering the blueberries. Top with 1 teaspoon butter and 1 tablespoon ground flax seed each. Stir each gently to combine the oatmeal with the blueberries. Serve immediately with cinnamon and maple syrup.