What started out as a way to empty my refrigerator of all things that may not last another day, ended with the discovery of quite possibly the best oatmeal I have ever eaten—ever. And here’s how you can make it too!
N.B. Get the following ingredients in organic versions, if possible. I did and, believe me, it makes all the difference.
1 TBSP butter (the good stuff–I use a lightly salted, organic-fed, pasture-cow kind)
1/4 cup steel cut oats
3/4 cup boiling water
1/2 cup heavy cream
3-4 medium strawberries, sliced
1/4 tsp cinnamon, freshly grated
3 TBSP Greek sheep’s milk feta, crumbled
1 tsp fresh mint, rolled and sliced across the leaves
Honey to taste
Serves 1, but feel free to multiply.
1. Start boiling the water, if you have a quick kettle. If not, get the water to a simmer and then begin the rest of the recipe.
2. Melt butter in a 2 qt saucepan over medium-low heat.
3. Add oats and toast until nutty brown. Totally normal to hear some of them “pop” occasionally.
4. Add boiling water, give the oats a quick stir and ignore for about 12-15 minutes.
5. When the oats start peeking over the water and look like they are thickening, add the cream, give the mix another stir, and keep simmering for another 5 minutes or so, until they thicken again.
6. Remove from heat and pour into a bowl.
7. Stir in strawberries, cinnamon, feta, and mint.
8. Top with honey.