Steel-cut Oatmeal Recipe
Fresh Berries, Toasted Almonds, Edisto Honey
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Ingredients
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Oatmeal Base
Flavoring & Sweetener
Toppings
Method
Oatmeal Base
- 1
- 2
Add oats and simmer
Stir in 1 cup steel-cut oats, reduce heat to low to maintain a gentle simmer, and cover partially with a lid (leave a small gap to prevent boil-over). Cook, stirring every 5–7 minutes, until oats are tender but still slightly chewy, about 20–25 minutes. For a creamier texture, simmer an additional 5 minutes and stir more frequently.
- 3
Finish with butter and flavors
Remove the pan from heat and stir in 1 tablespoon unsalted butter, 2 tablespoons Edisto honey, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon (if using). Taste and adjust sweetness or salt as desired. Let sit, covered, 2–3 minutes to thicken.
Toppings
- 4
Prepare berries
While oats cook, rinse and drain 1 cup mixed fresh berries. If using strawberries, hull and halve or quarter them so the pieces are bite-sized.
- 5
Toast almonds
In a small dry skillet over medium heat, add 1/4 cup sliced almonds. Toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat immediately and transfer to a plate to stop cooking.
- 6
Assemble and serve
Divide the oatmeal among 2 bowls. Top each serving with the prepared berries and a sprinkle of toasted sliced almonds. Drizzle about 1/2 tablespoon (adjust to taste) extra Edisto honey over each bowl. Serve warm.