Steel Cut Oats with Rhubarb and Apple Topping
Rating
5 out of 5 stars
(1)
Ingredients
- 1 cup steel cut oats
- 3 1/2 cups water
- Pinch of salt
- 1/2 cup skim milk
- 1 teaspoon vanilla extract
- For the rhubarb/apple topping:
- 1 tablespoon butter
- 2 stalks rhubarb (chopped)
- 1 large Granny Smith apple (chopped)
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon cinnamon
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Preparation
Step 1
1. Bring the water to a boil in a large pot. Add the steel cut oats and and salt. Stir.
Step 2
2. Reduce the heat to medium low and cook for 30 minutes. Stir the oats often so they don’t stick to the pan.
Step 3
3. When the oats start to thicken, at about 30 minutes, add in the milk and vanilla. Stir the oats, milk, and vanilla together and cook for ten more minutes.
Step 4
4. To make the rhubarb and apple topping, in a small skillet melt the butter. Add the rhubarb and apples. Add the brown sugar, vanilla, lemon juice, and cinnamon, stir well. Saute until tender. Pour topping over a bowl of steel cut oats. Serve the oats hot.
Step 5
This batch makes 4-6 servings.
Step 6
*Note-you can use 4 cups of water and omit the milk, I just like the creaminess the milk adds.*
Step 7
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