Back To School Battle Apple

By Amartin

Steel Cut Oatmeal with Maple Sautéed Apples Breakfast

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Ingredients

OATS:
3 cups water
1 cup whole milk
1 tablespoon unsalted butter 1 cup steel-cut oats
1⁄4 teaspoon table salt
MAPLE SAUTÉED APPLES:
2 tablespoons (1⁄4 stick) unsalted butter
3 large firm apples (about 11⁄2 pounds), peeled, cored, cut into 1⁄2-inch-thick slices 1 tablespoon plus 1⁄2 cup pure maple syrup
1⁄2 teaspoon ground cinnamon

Details

servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 40mins
Cost Budget Friendly

Preparation

Step 1

Bring the water and milk to a simmer in a large saucepan over medium heat. Meanwhile, heat the butter in a medium skillet over medium heat until just beginning to foam; add the oats and toast, stirring constantly with a wooden spoon, until golden and fragrant with a butterscotch-like aroma, 1 1⁄2 to 2 minutes.

Step 2

Stir the toasted oats into the simmering liquid, reduce the heat to medium-low; simmer gently, until the mixture thickens and resembles gravy, about 20 minutes. Add the salt and stir lightly with the spoon handle. Continue simmering, stirring occasionally with a wooden spoon handle, until the oats absorb almost all of the liquid and the oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes. Off the heat, let the oatmeal stand uncovered for 5 minutes. Serve immediately with maple sautéed apples.

MAPLE SAUTÉED APPLES:
(Begin cooking apples when the oats have about 5 minutes cooking time remaining.)
Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and 1 tablespoon maple syrup; sauté until the apples are tender, about 6 minutes. Mix in the remaining 1⁄2 cup maple syrup and cinnamon; simmer until slightly reduced, about 2 minute.