Recipe courtesy of Gale Gand
The Best Bowl of Oatmeal Ever
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 323
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 8 g
- Cholesterol
- 53 mg
- Sodium
- 110 mg
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 323
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 8 g
- Cholesterol
- 53 mg
- Sodium
- 110 mg
Ingredients
For the topping:
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Directions
- In a medium saucepan, bring the water and milk to a boil. Stir in the steel-cut oats and salt and cook a few minutes to thicken. Reduce the heat and simmer uncovered for 30 minutes stirring occasionally.
- Meanwhile, in a small saucepan bring the apple juice to a boil, add the raisins, and cook a few minutes to help them plump. In a mixing bowl, with a whip attachment combine the heavy cream, brown sugar, and cinnamon and whip until stiff. Keep chilled.
- Remove the cooked oatmeal from the heat and serve piping hot in bowls. Sprinkle the plumped raisins on top of the oatmeal and spoon a dollop of the brown sugar cinnamon whipped cream in the center and serve.
- Notes about the recipe: To cut some of the cooking time, soak the oats in water overnight by bringing the water to a boil, turn off the heat, and add the oats. Cover the pot and let sit over night. The next morning cook on low heat 9 to 12 minutes stirring occasionally.
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