Steel-Cut Oat Porridge
Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.Per Serving: 226 calories, 4 g fat, 2 mg cholesterol, 40 g carbohydrate, 118 mg sodium, 10 g protein, 6 g fiber
- Servings: 4
Photography: Ellie Miller
Source: Martha Stewart Living, March 2005
- 1 1/4 cups skim milk
- 1 whole cinnamon stick
- 1/4 teaspoon coarse salt
- 1 cup steel-cut oats
- 1 banana
- 4 Medjool dates, coarsely chopped
- 2 tablespoons brown flaxseed
Bring 3 cups water, 1 cup milk, the cinnamon stick, and the salt to a boil in a medium saucepan. Stir in oats. Return to a boil. Reduce heat; partially cover. Cook, stirring occasionally, until mixture is thick and oats are tender, about 25 minutes. Discard cinnamon stick.
Cut banana crosswise into 1/4-inch-thick rounds. Top porridge with banana and dates. Sprinkle with flaxseed. Drizzle each serving with 1 tablespoon milk.