Waldorf Steel Recipe

Toast steel-cut oats (optional)

In a dry medium saucepan over medium heat, add the steel-cut oats and toast, stirring, for 3–4 minutes until fragrant and slightly golden. This step deepens flavor but can be skipped.

Add the toasted steel-cut oats, rolled oats, water, milk, and salt to the saucepan and bring to a gentle boil over medium-high heat.

Reduce heat to low and simmer, uncovered, stirring occasionally, for 20–25 minutes, until steel-cut oats are tender and mixture is creamy. If it becomes too thick, add up to 1/2 cup additional water or milk to reach desired consistency.

When oats are about 5 minutes from being done, stir in the diced apple and halved grapes so they soften slightly but retain some crunch.

Once cooked, remove the porridge from heat and stir in the chopped dried cherries and toasted walnuts. Taste and adjust salt or sweetness; if you prefer sweeter, stir in 1–2 teaspoons brown sugar or honey.

If using fresh cherries instead of dried, pit and roughly chop then fold into the warm oats immediately so they release a little juice. For dried cherries, you can soak them in 1–2 tablespoons hot water for 5 minutes before adding if you want them plumper.

Fold the chopped celery into the warm oat mixture for crunch. If you prefer less raw celery bite, briefly sauté the celery in 1 teaspoon butter for 1–2 minutes before adding.

While oats are cooking, make the cut cream: in a medium bowl combine the heavy cream, Greek yogurt, honey (or maple), vanilla extract, lemon zest, and a pinch of salt.

Whisk until slightly thickened and smooth. You want a softly whipped, pourable cream — it should coat the back of a spoon. If desired, lightly whip with a hand whisk or small electric mixer for 30–45 seconds to increase volume, but stop before it becomes stiff.

Taste and adjust sweetness or lemon zest as needed. Keep chilled until ready to serve.

Divide the cooked oats among 4 serving bowls (servings noted below).

Spoon 1–2 tablespoons of the cut cream over each bowl of warm oats (more to taste).

Sprinkle each bowl with the remaining chopped toasted walnuts, the extra cherries, a light dusting of cinnamon, and a small sprinkle of brown sugar if desired.

Serve immediately while oats are warm and cream is cool for a pleasing contrast. Leftovers can be refrigerated for up to 3 days; reheat gently with a splash of milk and stir to loosen before serving, add fresh cream when serving.