This is a revamped version of an oatmeal recipe that has evolved over several years. This uses the Craft cookbook method for making blueberry compote combining both cooked and raw berries, then dumps it into very richly appointed oatmeal. This recipe uses old fashioned rolled oats, but you can use any kind of oatmeal, including steel cut. If blueberries are not in season where you are, this is great with apple compote or sautéed bananas. The recommended quantities of brown sugar, butter and cream can be adjusted either to less or more depending on your decadence scale. Or bathroom scale. . . —navahfrost
What You'll Need
1 3/4 cups
milk or water
medjool dates, pitted and chopped
1 3/4 cups
Make the compote: In a small saucepan combine 1 cup of berries, sugar, lemon, cinnamon and maple syrup. Bring to a simmer on moderate heat and cook for 3-5 minutes, until berries release their juices. Add the remaining cup of berries and mix gently. Turn off the heat and let sit while you make the oatmeal.
Prepare the oatmeal on top of the stove. Add the milk and chopped dates to the oats, and cook slowly until soft and creamy. If in the middle of cooking the oatmeal seems too stiff or starts drying out in the pot, drizzle more milk in, two or three tablespoons at a time, letting the oats absorb the milk in the same way you'd make a risotto, so that it has a creamy consistency. (This can take some time and if you are using steel cut oats, you should definitely soak them the night before if you don't want to be stirring forever.) Once your oats are cooked, stir in the almond butter. Portion the oatmeal into bowls, adding the butter, brown sugar and heavy cream to each serving. Lastly, spoon the blueberry compote on top of all that and dig in. (Save the rest for more oatmeal, ice cream, cake. . .)