Steel-Cut Oats with Crème Fraîche, Raisins, & Pistachios 

I love pairing oatmeal with a variety of toppings, and this combo is one of my faves. If your family can’t agree on pistachios and raisins, set up a make-your-own bar with bowls of assorted nuts and dried fruit. I even skip the nuts and fruit sometimes, and add a spoonful of caramelized onions instead.

Yield: Serves 2

  • 1½ cups Basic Steel-Cut Oatmeal
  • (recipe follows)
  • 2 teaspoons packed light or dark
  • brown sugar
  • 4 tablespoons raisins
  • 4 teaspoons crème fraîche
  • 4 teaspoons chopped, shelled pistachios

Divide the cooked oats into two deep bowls. Sprinkle an even amount of sugar and raisins on top of each bowl of oatmeal. Add 2 teaspoons of crème fraîche to each bowl. Sprinkle the pistachios on top, and serve immediately.

Basic Steel-Cut Oatmeal

Old-fashioned oats cook quickly, but they can’t compete with the nutty taste and tender bite of steel-cut oats. Put up a pot of them when you wake up, and by the time you’re at the breakfast table, you’ll be rewarded with a filling breakfast.

Yield: Serves 6 to 8

  • 1 cup steel-cut oats
  • Pinch of sea salt

Bring 4 cups of water to a boil in a 4-quart pot. Add the oats and salt, stir, and reduce the flame to low. Cook until the oats begin to thicken, the grains are slightly tender, and the water has mostly absorbed, 15–20 minutes. Turn off heat, cover the pot, and let sit for 5 minutes. 

Make-Ahead Meal Cooked steel-cut oats reheat very well, so store leftovers in a covered container. Spoon out an individual portion into a bowl, adding a tablespoon or two of milk or water, then cover loosely and microwave until heated through. A minute or so will do the job.


Recipe reprinted with permission from Homemade with Love © 2013 by Jennifer Perillo (Running Press, a member of the Perseus Books Group).


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