Equipment
Ingredients
Main
- 350 g steel-cut oats
- 475 ml apple cider
- 475 ml milk
- 2 g fine sea salt
- 2 g ground cinnamon, ground
- 1 g ground nutmeg, ground
- heavy cream, optional
- butter, optional
Nutrition (per serving)
Method
Preheat the oven to 160°C (325°F).
Spread the steel-cut oats in a single, even layer on a rimmed baking sheet.
Toast the oats in the preheated oven for 15 minutes, stirring the oats halfway through to ensure even toasting. They should become lightly golden and fragrant.
In a medium saucepan, combine the toasted oats, apple cider, milk, cinnamon, nutmeg, and salt. Bring to a simmer over medium heat.
Reduce the heat to low, and cook, stirring occasionally to prevent sticking, until the oats are tender but still have some bite, about 25-30 minutes.
Remove from heat and taste, adding more salt if needed. Serve hot, with a dollop of cream and a knob of butter if desired.
Chef's Notes
- For extra flavor, use a high-quality apple cider.
- Adjust the amount of cinnamon and nutmeg to your taste preferences.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat on the stovetop over medium heat, adding a splash of milk or water if needed. Alternatively, reheat in the microwave in 30-second intervals, stirring in between.
