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Author Notes: This is my "aromatherapy" breakfast for the household on chilly days. I made it when my daughter brought some friends from college home for the weekend. One young guy told me that he had eaten a lot of oatmeal in his life, but had never had any as delicious. "It's like dessert" was the consensus. Sometimes I leave out the banana, and change up the kind of dried fruit, depending on what I have in the pantry. —zora
Serves 4, or fewer with leftovers
- 1 cup steel-cut oats
- 2 cups water
- 1 cup almond milk
- 1 cup canned coconut milk
- 1 small ripe banana, diced (or 2/3 large banana)
- 1/2 vanilla bean, split
- 1 cinnamon stick
- 2 slices of ginger root, peeled
- 1/2 teaspoon cardamom, ground
- 1/8 teaspoon nutmeg, freshly grated
- 1/3 cup golden raisins, dried apricots, white figs, chopped
- 1"x3" slice of orange peel, without pith
- 1/4 teaspoon salt
- In a heavy bottom saucepan, heat the water and milks.
- Add the banana. Scrape out seeds from vanilla bean before adding the bean to the pot, and add the other spices, orange peel and salt.
- When the liquid is at the boiling point, drizzle in the oatmeal, stirring constantly.
- Add the dried fruit.
- Simmer on a very low flame, on a flame tamer if possible, stirring frequently for a minimum of 30-40 minutes. Add more water, if it is getting too thick.
- Remove vanilla bean, cinnamon stick, ginger slices, orange peel before serving.
- Serve with almond milk, butter, and choice of brown sugar, maple or agave syrup.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
- This recipe was entered in the contest for Your Best Recipe with Cereal
- This recipe was entered in the contest for Your Best Recipe with Vanilla
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast