I know what you’re thinking—“Whoa, whoa, whoa, TWO steel cut oat recipes in one month?” Well . . . what can I say? I tried this recipe, and I just had to share a whole new favorite breakfast for a cold January morning. I’m in a delicious, delicious rut.
Sweet baked apples with cinnamon and maple syrup, a hint of rich, salty peanut butter, and tender nutty-tasting Hodgson Mill Steel Cut Oats suspended in just enough creamy custard—this might be the most perfect breakfast known to man. Best of all, it makes about 6-8 servings, and leftovers heat up marvelously in the microwave, or wrapped in foil and heated gently in the oven. I could see myself making this recipe for a breakfast buffet, since it’s much easier to serve than regular oatmeal, and more forgiving if it’s cooled a bit. Continue reading
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