Brown Butter Chocolate Steel-Cut Oatmeal
Inspired by techniques from NYT Cooking.
Earthy chocolate and nutty brown butter provide unexpected depth to steel-cut oats, finished with cool cream and scattered fruit for a sophisticated breakfast.
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Method
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Equipment
- large saucepan with lid
- wooden spoon
- measuring jug
- chopping board
- knife
- heatproof bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 442 kcal |
| Protein | 10.6 g |
| Carbohydrate | 70.7 g |
| of which sugars | 18.6 g |
| of which free sugars | 9.1 g |
| Fat | 15.2 g |
| of which saturates | 7.9 g |
| Fibre | 9.8 g |
| Salt | 0.53 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Porridge
- 28 g unsalted butter
- 265 g steel-cut oats
- 1.08 l water
- 3 tbsp unsweetened cocoa powder (Dutch-process if possible)
- 1.5 g fine sea salt or table salt about ¼ tsp
- 63 g maple syrup or honey, to taste about 3 tbsp
To serve
- 60 ml single cream or milk
- 1 banana, sliced
- 4 dates, stoned and sliced
- 2 tbsp desiccated coconut
- ¼ tsp flaky sea salt
- 1
Brown butter. Melt 28 g butter in a large saucepan over medium heat and cook, swirling, 2-4 min until deep golden and nutty (the bubbling quietens when close).
- 2
Toast oats. Add 265 g steel-cut oats and fry 2-4 min until golden at the edges.
- 3
Water and cocoa. Scrape the oats and butter into a heatproof bowl, bring 1080 ml water to the boil in the same pan, whisk in 3 tbsp cocoa until smooth, then whisk in the buttered oats and ¼ tsp salt.
- 4
Simmer. Simmer gently 25-30 min, stirring now and then.
- 5
Rest. Off the heat, cover and rest 5 min; thin with boiling water if too thick.
- 6
Sweeten and serve. Sweeten with 3 tbsp maple syrup or honey to taste, then top each bowl with 60 ml single cream or milk, sliced banana, sliced dates, 2 tbsp desiccated coconut and ¼ tsp flaky sea salt.
Storage
Serve hot; leftover porridge keeps in the fridge for 2 days and reheats gently with extra boiling water. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
