Ultimate Oatmeal with Honey and Figs

Page 36

| Course Type: Breakfast/Brunch

(1 review)

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Recipe Review

I prepared this for a special birthday breakfast for myself. Its a bit involved -- steel cut oats are sautéed in butter and then toasted, then cooked in a water/milk mixture for 20 minutes, then figs, salt, honey and vanilla added - and another 10 minutes of cooking. But the effort was worth it. The steel cut oats were just slightly chewy -- just the way I like. And the figs and honey give it just the perfect sweetness and flavor.

And lucky me -- I've got enough for all week!

(5) useful  

Comments

The Ducks Guts - 12th January 2012
Happy Birthday QS!
DG

Queezle_Sister - 12th January 2012
Aw, thanks so much! I'm looking forward to a year of delicious and healthy cooking, and sharing it with all of you. QS

Milk_Maid - 12th January 2012
This looks delicious! We enjoy steel cut oats cooked overnight in the crockpot à la Alton Brown, but this is going to join my list of "things to try" - right after I add the cookbook to "things to buy"!

Queezle_Sister - 12th January 2012
Hi there, Milk_Maid. Do you use a small crock pot for your steel cut oats? My crock pot is large, so I've not used it for breakfast porridge (even though that is usually my favorite breakfast). I'm so glad that Peckish Sister brought you into the cookbooker family.

BethNH - 12th January 2012
Queezle,
Do you know that you can just put a smaller container like a casserole dish inside your crockpot when you want to cook less of something?

Queezle_Sister - 12th January 2012
No - but that makes sense! Do you add water outside of the smaller dish?

BethNH - 12th January 2012
No need for water. Just find a smaller oven proof dish that fits inside your crock and cook inside that.

Queezle_Sister - 13th January 2012
What a great concept! I'll give it a go -- there are several slow-cooker porridge recipes that have been calling my name... thanks, Beth.

Milk_Maid - 13th January 2012
I saw the casserole-in-the-crockpot trick illustrated on a website, but haven't tried it since we have a relatively small slow cooker. We did make the entire Alton Brown recipe, even though we knew we'd have leftovers, since it seemed important to have a certain minimum volume in the container. I was surprised at how good the leftovers were. I reheated portions in the microwave on the two mornings following the initial prep, and it was still excellent.

Thanks for the welcome! I'm really enjoying Cookbooker so far. I've moved so many times in the last 15 years, that I ended up purging the vast majority of my cookbooks (and other books too) so as not to have to continue moving them. I'm feeling my first pangs of regret for that now, so I guess it's time to start the re-acquisition process!

Queezle_Sister - 20th January 2012
Hi all, I did try the bowl-within-a-crock pot suggested by Beth. I prepared a millet porridge using a bowl within my crock pot, but I put water in the bigger crock. I figure its a better heat conductor than air, and my manual cautioned me against heating it empty. It worked well! Thanks all of you!

BethNH - 20th January 2012
Glad that the trick worked for you! I've never tried it myself as I'm generally cooking for a large crowd but I had heard about it and it sounded perfect for what you needed.

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