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Serves
4, or fewer with leftovers
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
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Ingredients
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1 cup
steel-cut oats
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2 cups
water
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1 cup
almond milk
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1 cup
canned coconut milk
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1
small ripe banana, diced (or 2/3 large banana)
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1/2
vanilla bean, split
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1
cinnamon stick
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2
slices of ginger root, peeled
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1/2 teaspoon
cardamom, ground
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1/8 teaspoon
nutmeg, freshly grated
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1/3 cup
golden raisins, dried apricots, white figs, chopped
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1"x3"
slice of orange peel, without pith
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1/4 teaspoon
salt
Directions
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In a heavy bottom saucepan, heat the water and milks.
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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.
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When the liquid is at the boiling point, drizzle in the oatmeal, stirring constantly.
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Add the dried fruit.
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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.
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Remove vanilla bean, cinnamon stick, ginger slices, orange peel before serving.
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Serve with almond milk, butter, and choice of brown sugar, maple or agave syrup.
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