Prep 5 mins
Cook 25 mins
I found this recipe in Bon Appetit magazine in September 2003 and LOVED it! I never copied it, lost the magazine... and for some reason it never made it on to the epicurious web site. I was so bummed. Then lo and behold... I opened up an old box of cookbooks and found the magazine again. Here it is for safe keeping. I never use the bananas, but imagine they'd be good on it.
- Bring 8 c water to a boil over high heat, add oats, reduce heat to medium and simmer until oats are cooked, about 25 minutes.
- Meanwhile, bring cream and maple syrup to a boil over high heat. Reduce heat to medium low and simmer 20 minutes.
- Mix cornstarch with remaining teaspoon of water in a small bowl and whisk into the cream mixture. Continue simmering until thickened, stirring frequently, about 5 minutes.
- Divide oatmeal among bowls, pour cream over each and top with sliced bananas if desired.
I'm always trying to find differant ways to make oatmeal so DH will eat it and steel oats are my favorite. So glad I found this recipe as the maple cream just threw it over the top IMHO; I didn't have banannas so used some blue berries I had frozen from my garden this summer and it was awesom. We even had left overs the next morning and it was still oh so good. We'll be using this one often - thanks so much for posting
Made this for the household one Sunday morning, and it's now become a football weather staple. Fantastic recipe!
Magnificent! We've done a version of this w/our steel-cut oats often, adding the cream and maple syrup when serving, but making the cream separately sure brings it up a notch. Even the banana was nice, though certainly not necessary. I would add that salting the water brings out the oats' flavor too. This brought many "mmm!"s from us all!