I’ve been eating oatmeal ever since my Mom poured boiling water over a packet of instant oats. First, my favorite flavor was maple-and-brown sugar, then raisin and spice. It wasn’t until I was a mom myself that I realized there were other, non-instant options. And what made oatmeal a regular breakfast item in my house was the morning I ordered the Steel-Cut Oatmeal with Maple Sugar and Milk off the menu at New York City’s happening restaurant, the Breslin. I just ordered it again Monday morning. Since I can’t seem to get enough of its creamy lusciousness, I decided to make it myself.
2 cups dairy-free milk, milk or water
¼ teaspoon salt
1 cup gluten-free steel-cut oats
Handful of raisins
Maple sugar, for topping.
- In a medium saucepan, bring the milk and salt almost to a boil over medium-high heat. Add the oats, cover and simmer, stirring occasionally, until the oats have reached your desired consistency, 10 to 15 minutes. Spoon into small bowls and top with raisins and maple sugar, if using.