Steel-cut oats are whole-grain oats that are simply chopped, so they’re super-nutritious and have a great chew. Chef Marco Canora likes to simmer them in whole milk and almond milk with sweet spices for a breakfast with staying power.
Slideshow: More Whole-Grain Breakfasts
1/2 cup dried sour cherries
1 cup whole milk or cream
1 cup unsweetened, unflavored almond milk
1 cup steel-cut oats
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt, plus more for seasoning
1 tablespoon pure maple syrup, plus more for drizzling
1/4 cup sliced almonds, plus more for topping
How to Make It
In a small bowl, cover the dried sour cherries with warm water and let stand until plumped and softened, about 15 minutes. Drain the cherries and discard the soaking water.
Meanwhile, in a medium saucepan, combine the whole milk, almond milk and 1 cup of water and bring to a boil. Stir in the oats, cinnamon, ginger, allspice and the 1/4 teaspoon of salt. Cover and cook over low heat, stirring occasionally, until the oats are al dente and the porridge is creamy, 20 minutes.
Stir in the cherries, maple syrup and almonds and season with salt. Serve topped with more maple syrup and almonds.
The porridge can be refrigerated for up to 2 days. Reheat gently with more milk or cream to loosen as necessary.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.