Are you a steel cut oat fan? Or do you prefer rolled oats? While I eat both, I really love the texture of steel cut oats. Although they take a little longer to make, we often make up a big batch on the weekends to warm up for quick breakfasts during the week.
This version is my favorite way to eat steel cut oats. It was my go-to food of choice during the endless days of morning sickness with my last pregnancy. The flavors were mild enough to not trigger nausea and the oats were filling on days I couldn’t get much down. A little tartness from the blackberries, crunch from the pecans, and creaminess from the mascarpone also makes a big bowl of this feel more like a treat than a breakfast.
Steel Cut Oats with Blackberry Compote, Pecans, and Honey Mascarpone
Prep time
Cook time
Total time
Serves: 4
Ingredients
- For the Oats:
- 1 cup steel cut oats
- 2 cups milk
- 2 cups water
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- For the toppings:
- ½ cup mascarpone cheese
- 1 tablespoons honey
- Blackberry Brown Sugar Compote
- ½ cup pecans, toasted and chopped
Instructions
- In a large pot over medium-high heat, toast oats until fragrant, about 2 minutes. Add milk, water, cinnamon, nutmeg, and salt and bring to a boil. Reduce the heat to keep at a simmer. Cook, stirring occasionally, for about 30 minutes, until oats are soft. Remove from heat.
- Divide oats into four bowls. Stir together mascarpone and honey. Top oats with mascarpone, a spoonful of blackberry compote, and pecans.
Notes
Oats can also be made in the instapot by toasting on “sauté” setting and then cooking on high pressure with milk, water, and spices for 4 minutes with natural pressure release for 20 min. Oats can also be made ahead of time, stored in the fridge, and rewarmed when ready to use.
Leave a Reply