I know the weather is warming up (heck, sometimes it feels like all we ever eat is salad), but there are still some mornings I want something cozy for breakfast. Last week, Sophie and I had a few days under the weather, and we came up with a delicious, cozy breakfast that helped us both feel a little better.
I used my basic method for cooking steel-cut oats, then dressed it up with the addition of a little almond extract, vanilla, dried cherries, and sliced almonds. For some reason, it tasted almost perfectly sweet as was, so I only used a small drizzle of pure maple syrup to sweeten things a bit.
We’ve become almond milk converts since I had to do all the allergy testing during Sophie’s first few months and had to avoid dairy. You can certainly use dairy milk if you like. I like adding the almond milk just as a finish, but you could substitute some of the water for milk (almond or dairy) if you’d like it even creamier.
Cozy, hearty, and filling, this makes a perfect slow-morning breakfast.Print
- 1c steel-cut oats*
- 3 1/2c water
- pinch salt
- 1/2 tsp vanilla
- scant 1/2 tsp almond extract
- 1/2c dried cherries, roughly chopped
- 1/2c sliced almonds
- pure maple syrup, to taste
- almond or dairy milk, to serve
- Bring water to a boil in a large saucepan. Stir in oats and a pinch of salt. Cover and reduce heat to a simmer.
- Cook 15-20 minutes, or until oats are tender and water is mostly absorbed.
- Stir in vanilla and almond extract. Stir in cherries and sliced almonds. Add a small drizzle of maple syrup, to taste (I only used a small drizzle).
- Add a small amount of almond or dairy milk to serve.
As with all steel-cut oats, leftovers can be covered and refrigerated for up to 1 week. To reheat, stir in a little milk or water and microwave until warm. You shouldn’t lose anything in taste or texture.
*Use GF oats for a gluten-free option. We like Bob’s Red Mill.