Raisin and Brown Sugar Steel-Cut Oatmeal
Inspired by techniques from America's Test Kitchen.
Plump raisins and warm brown sugar give this toasted steel-cut oatmeal the comfort-food appeal of a favourite warm pudding.
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Method
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Equipment
- large saucepan with lid
- wooden spoon
- measuring jug
- chopping board
- knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 283 kcal |
| Protein | 6.4 g |
| Carbohydrate | 53.9 g |
| of which sugars | 21.9 g |
| of which free sugars | 9.2 g |
| Fat | 5.7 g |
| of which saturates | 2.3 g |
| Fibre | 5.3 g |
| Salt | 0.39 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Porridge
- 14 g unsalted butter
- 175 g steel-cut oats
- 960 ml water
- 1.5 g fine sea salt or table salt about ¼ tsp
- 75 g raisins
- 38 g light brown sugar
- ¼ tsp ground cinnamon
- 1
Toast. Melt 14 g butter in a large saucepan over medium heat, add 175 g steel-cut oats and toast, stirring, about 2 min until fragrant and golden.
- 2
Water. Pour in 960 ml water and bring to the boil.
- 3
Simmer. Reduce to a gentle simmer over medium-low and cook about 20 min, stirring now and then so it does not catch, until creamy but chewy.
- 4
Rest. Off the heat, stir in ¼ tsp salt, cover and rest 5 min.
- 5
Finish. Stir in 75 g raisins, 38 g light brown sugar and ¼ tsp cinnamon, seasoning with a little more salt to taste.
Storage
Serve warm; leftovers keep in the fridge for 2 days and reheat gently on the stovetop with a splash of water or milk. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
