Honeyed Fig Topping with Vanilla and Cinnamon

Published March 1, 2000.

Why this recipe works:

We set out to see which variety of oats, cooked in what particular way, would give us the best oatmeal recipe. We found that first toasting steel-cut oats with a small amount of butter in a skillet accented their nutty flavor and then cooking them uncovered in three cups water to one cup milk… read more

We set out to see which variety of oats, cooked in what particular way, would give us the best oatmeal recipe. We found that first toasting steel-cut oats with a small amount of butter in a skillet accented their nutty flavor and then cooking them uncovered in three cups water to one cup milk at a steady simmer, without stirring, gave the oatmeal recipe a creamy (not mushy) texture.

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Makes 1 cup (for 4 servings oatmeal)

Ingredients

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