So once you have yourself some rolled oats, you’re going to toast them up in brown butter. Brown butter is regular old butter that has been melted over low heat until it foams and turns a light brown color, which gives it a lovely nutty flavor. (All these things we are learning today!) Once your rolled oats are toasted in the brown butter, pour in a water and milk mixture and simmer it all up until the oatmeal is nice and soft and creamy and wonderful.
Meantime, grab one or two of these babies – I always have a bowl of them on my counter this time of year.
Spoon your toasted brown butter oatmeal into bowls (I like to warm up my oatmeal bowls in the oven ahead of time) and pour on a little warm milk. Scoop a generous spoonful of apple mixture on top of the oatmeal, and then drizzle some warm maple syrup on top of the whole thing.
- 4 tablespoons butter, divided
- 1 cup steel cut oats
- 2 cups water
- 2 cups milk
- 2 apples, cored and cut into chunks
- Warm milk for topping
- Warm maple syrup for drizzling
- Melt 2 tablespoons of butter in a medium saucepan over medium-low heat until it foams and turns light brown. Add oats and stir for 5 minutes until lightly toasted.
- Add water and milk and stir. Cook over low heat for 30 minutes or until oatmeal is soft, stirring occasionally.
- Meantime, saute apples in remaining butter over medium heat until soft, about 5 minutes.
- Spoon oatmeal into warmed bowls. Pour a little warm milk over each serving, top with a spoonful of apples, drizzle with warm maple syrup and serve at once.