Jumpstart Your Day With This Fall Twist On A Breakfast Staple

HorizEmbedPhoto: Courtesy of Andre Baranowski/Saveur.
As the mornings get cooler, we like our breakfasts warmer. Old fashioned oats are one thing — steel-cut another. And, when there's buttermilk and dried fruit in the mix, that morning meal suddenly becomes the one you look forward to most of all.
Spiced Buttermilk Oatmeal with Dried Fruit and Pecans
Serves 4-6
3 tbsp unsalted butter
1 cup steel-cut oats
1 tsp ground cinnamon
1/2 tsp ground green cardamom
1/4 tsp ground star anise
1 one-inch piece ginger, peeled and mashed into a paste
1/2 tsp kosher salt
3/4 cup buttermilk
1/4 cup whole milk
1 tbsp honey
1 cup mixed dried fruit, such as apricots, dates, and prunes, roughly chopped
1/2 cup roughly chopped pecans, lightly toasted
Orange marmalade or raspberry jam, for serving (optional)
1. Melt butter in a 4-qt. saucepan over medium-high heat. Add oats, cinnamon, cardamom, star anise, and ginger; cook, stirring occasionally, until fragrant and oats are slightly toasted, 2–3 minutes.
2. Stir in salt and 3 cups water; boil. Reduce heat to medium; cook, stirring occasionally, until oatmeal is tender, about 25 minutes.
3. Add buttermilk and whole milk; simmer until oatmeal is slightly thickened, 8–10 minutes. Stir in honey. Serve with dried fruit and pecans and, if you like, a swirl of marmalade.

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