Gold Goddess Steel Cut Oats

Steel Cut Oats

Gold, Gold, Gold! Golden Delicious Apples, Ripe Pears, Yellow Bananas, Golden Raisins, Butter, Golden Maple Syrup

Christine of Cook The Story who is one of our lovely hostesses for Brunch Week, once asked,”What do you call it, Oatmeal or Porridge?” My response was:

If it is whole oats, I call it oatmeal.

If it is steel cut oats, I call it porridge.

and if it’s quick oats, gruel.

I became hooked on Bob’s Red Mill Steel Cut Oats about three years ago. At first, I didn’t know how to eat or prepare them. I found out that the only difference is:  They take a little bit longer to cook than regular oats. You just need water, salt, and a wooden spoon! These are the very best quality of steel cut oats. They have even won the World Porridge Making Championship, a couple of times!

bobsoats

We are an oatmeal and porridge family. My girls would be happy skipping off to school having spooned down a bowl of puffed sugar. But then I’d be plagued with Guilty Mom Syndrome all day. It’s a win for all of us when breakfast is healthy AND naturally sweet.

Every girl should start her day, feeling like a Gold Goddess!

MORE OATMEAL FOR EVERYONE….including me. 🙂

4.0 from 1 reviews
Gold Goddess Steel Cut Oats
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Friend of the Heart
Ingredients
  • 1 cup Bob's Red Mill Steel Cut Oats
  • 3½ cups filtered water
  • ¼ teaspoon salt
  • 1 golden delicious apple, cored, peeled and diced
  • 1 soft ripe pear, cored, peeled, and diced
  • ½ cup golden raisins
  • 1 Tablespoon butter
  • 1 ripe banana, sliced
  • ½ cup real maple syrup for drizzling
  • ⅛ teaspoon fresh grated nutmeg or cinnamon
Instructions
  1. Bring water to a boil.
  2. Add salt, apple, pear, and raisins. Cook stirring for 5 minutes. Reduce heat to a low simmer. Continue cooking and stirring for 15 more minutes.
  3. Remove from heat and stir in butter. Let stand for two minutes.
  4. Serve topped with banana, maple syrup and a light dust of nutmeg. Prepare for accolades.

 

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