I adore oats. I love adding them to every cookie recipe I try. I love adding them to meatloaf in place of breadcrumbs.
But I don’t love goopy, gloppy, breakfast oatmeal. Not one bit.
As you know, my Spring resolution is to cook and serve more real foods, and so when I saw this delicious-looking recipe on Cook’s Country I knew I had to try it!
Throw away those oatmeal packets, and save the quick rolled oats for cookies! This delicious bowl of whole grain goodness simmers while you’re drying your hair or making your bed, and is the perfect way to start your day with a smile.
Blueberry and Almond Oatmeal
From Cook’s Country | Shared with permission
Do not substitute old-fashioned rolled oats in this recipe; the resulting oatmeal will be gummy. The oatmeal will continue to thicken as it cools, so it is best served hot.
1 tablespoon unsalted butter
1 cup steel-cut oats
4 cups water
1/2 cup blueberries
1/2 cup sliced almonds, toasted
3 tablespoons packed light brown sugar
2 tablespoons almond butter
1. Melt butter in large saucepan over medium heat. Add oats and toast, stirring constantly, until fragrant and golden, about 2 minutes.
2. Add water and bring to boil over high heat. Reduce heat to medium-low and simmer gently, stirring occasionally to avoid scorching, until mixture is creamy and oats are tender but chewy, about 20 minutes.
3. Off heat, stir in 1/4 teaspoon salt, cover, and let stand for 5 minutes. Stir in blueberries, almonds, sugar, and almond butter. Season with salt to taste. Serve immediately.
The texture of this dish is absolutely perfect, and the flavors compliment each other beautifully. At first I wondered if the 20 minute simmer time would make it a special occasion breakfast, but it fits perfectly into my morning routine, and threatens to actually make breakfast my most important meal of the day.