Creamy Steel-Cut Oats with Dried Cherries and Almonds
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.
- 0.5 cup dried sour cherries
- 1 Tbsp pure maple syrup, plus more for drizzling
- 0.25 tsp kosher salt, plus more for seasoning
- 0.25 tsp ground allspice
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 cup steel-cut oats
- 1 cup unsweetened, unflavored almond milk
- 1 cup whole milk or cream
- 0.25 cup sliced almonds, plus more for topping
- 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.
MAKE AHEAD: The porridge can be refrigerated for up to 2 days. Reheat gently with more milk or cream to loosen as necessary.
Recipe Credit: Marco Canora
Image Credit: Con Poulos