Steel Cut Oatmeal With Maple Cream |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I found this recipe in Bon Appetit magazine in September 2003 and LOVED it! I never copied it, lost the magazine... and for some reason it never made it on to the epicurious web site. I was so bummed. Then lo and behold... I opened up an old box of cookbooks and found the magazine again. Here it is for safe keeping. I never use the bananas, but imagine they'd be good on it. Ingredients:
8 cups water |
1 teaspoon water |
2 cups steel cut oats |
1 1/2 cups heavy cream |
1/2 cup maple syrup |
2 teaspoons cornstarch |
sliced banana (optional) |
Directions:
1. Bring 8 c water to a boil over high heat, add oats, reduce heat to medium and simmer until oats are cooked, about 25 minutes.
2. Meanwhile, bring cream and maple syrup to a boil over high heat. Reduce heat to medium low and simmer 20 minutes.
3. Mix cornstarch with remaining teaspoon of water in a small bowl and whisk into the cream mixture. Continue simmering until thickened, stirring frequently, about 5 minutes.
4. Divide oatmeal among bowls, pour cream over each and top with sliced bananas if desired.
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