Oatmeal With Almonds and Strawberry Star Anise Sauce

Total Time
20mins
Prep
5 mins
Cook
15 mins

I made this up for breakfast this morning because I had some strawberries that were slightly over-ripe. The sauce is modified from a strawberry shortcake recipe by Sherry Yard, from the Food and Wine 2004 cookbook. Although I thought it was sweet enough with just the strawberry sauce, you may want to serve it with whatever sweetener you prefer with your oatmeal. A little cream may also be nice, but I didn't have any.

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Ingredients

Nutrition

Directions

  1. First, prepare the sauce.
  2. In a medium saucepan, combine all of the ingredients and crush lightly with a potato masher. Bring to a boil, then simmer over moderate heat until the strawberries lose their bright red color, about 2 minutes. Strain the sauce through a fine sieve into a bowl, pressing hard on the solids to extract as much of the juice as possible; set aside.
  3. To prepare the oatmeal, heat the water in a medium saucepan until almost boiling. Stir in the oats and break up any lumps that begin to form. Turn the heat down to medium-low and simmer until all the water is absorbed. Give the oatmeal a good stir and pour into individual bowls.
  4. Top each serving of oatmeal with some of the sauce (you can swirl it through decoratively if you like) and top with a portion of the almonds. Serve immediately.