Comfort food; something that falls into that rainy day, eat-it-all-the-time, never gets old, kind of category. Everyone has a one and this one is mine, or a version of it. You see, deep down inside, I am a porridge kind of girl. There are the weekends when I go out for a quiche & latte kind of breakfast or cook up a storm of waffles and hash at home. And then there are those once in a while mornings where I sleep in a bit later, cook nothing but some oatmeal, curl up on the sofa and catch up on some blog reading. Probably the homiest and simplest breakfast choice out there and I will take it almost any day or any time (literally, it was breakfast and snack the day I worked on this shoot).
I grew up eating porridge in the forms of farina or rice pudding, never oatmeal. Quite honestly I am glad we didn't have oatmeal because the only stuff we probably would have known about is the instant version. The first time I tried oatmeal was actually made with steel cut oats, I liked them, but I also had a feeling they could be much better. My worst pet peeve is cereal cooked in water and either topped with cream or none at all.
So I tried to do it my way at home with barely edible results (crunchy oatmeal anyone?). One thing I learned, pet peeve or not, water is needed just as much as the milk. And so I decided to try again, this time I went with my gut and followed America's Test Kitchen's take on cooking this right. I don't know why I am still surprised that everything they do in their big test kitchen works PERFECTLY. Which reminds me I need to catch up season 15 of their cooking show.
Steel Cut Oats with Maple Syrup
- 3 cups water
- 1 cup whole milk
- 1 Tbsp unsalted butter
- 1 cup steel cut oats
- 1/4 tsp salt
- Maple Syrup
- In a medium saucepan, bring water and milk to a simmer.
In the meantime heat a medium skillet, add butter. When the butter has melted and starts to foam, add the oats, toasting for 1 ½ - 2 minutes until golden and fragrant.
Stir the toasted oats into the milk mixture and simmer for 20 minutes. Stir in the salt and continue cooking for 7 -10 minutes until the mixture becomes thick and creamy. Allow to rest of heat for 5 minute before serving. If you prefer a thinner consistency, add more milk to your liking.
Top with maple syrup and enjoy!
*recipe adapted from cooksillustrated.com