Brown Steel (Cut Oats) In the Hour of Quiescence
- 1 teaspoon ground cinnamon
- 1 cup plus 1 tablespoon water
- 1 cup steel-cut oats
- 3 cups Almond Milk or unflavored rice milk
- Fine sea salt
- 1⁄2 teaspoon coconut oil
- 1⁄2 cup currants
- 1 cup pecan halves, toasted and half of them chopped
- 2 tablespoons pure maple syrup
Instructions:
Here is a simple and hearty breakfast porridge that can help you start your day off right. Feel free to add more fresh or dried fruit.
- In a small bowl, combine the cinnamon with 1 tablespoon of water and mix until well combined. In a medium-size saucepan, combine the cinnamon-water slurry, the remaining water, the oats, the Almond Milk, and 1⁄4 teaspoon salt. Swish around, cover, and refrigerate at least 6 hours, or overnight.
- Over medium heat bring the oats to a boil. Add the coconut oil and cook, stirring constantly, until they start to thicken, about 2 to 3 minutes. Immediately reduce the heat to low, and simmer, uncovered, for 20 minutes, stirring often to prevent from sticking to the bottom of the pan.
- Add the currants and simmer for an additional 5 minutes. Remove from heat, stir in the pecans and maple syrup, let stand for 5 minutes, and serve.