Browned Butter Apple Oatmeal
By Christopher Kimball
Browned Butter Apple Oatmeal
By Christopher Kimball
Yield/Serves:
Makes 6 servings
- 2 tablespoons salted butter
- ½ teaspoon allspice
- 1½ cups steel-cut oats
- 5½ cups water
- ½ cup dried apples, chopped
- ½ teaspoon kosher salt
- Maple syrup or dark brown sugar, to serve
- Milk or cream, to serve
Steel-cut oats take advantage of the Durotherm’s off-heat cooking ability to make deliciously creamy oats while minimizing the risk of boiling over or scorching. Browned butter and dried apples add nutty, fruity flavor to the starchy oats, which we spiked with allspice.
Don’t lift the lid while the Durotherm is on its heat-retaining base.
In a Durotherm over medium, melt the butter and cook until it begins to smell nutty and the butter solids begin to brown, 3 to 5 minutes. Add the allspice and cook until fragrant, about 30 seconds. Stir in the oats and cook an additional 5 minutes, stirring frequently. Stir in the water, apples and salt. Cover, bring to a simmer over medium, then cook for 20 minutes, adjusting heat to maintain a gentle simmer.
Transfer the Durotherm to its heat-retaining base for 20 minutes to finish cooking; do not remove the lid. The oatmeal will stay hot for up to 2 hours. Serve with maple syrup, dark brown sugar, and milk or cream, if desired.
Don’t lift the lid while the Durotherm is on its heat-retaining base.
In a Durotherm over medium, melt the butter and cook until it begins to smell nutty and the butter solids begin to brown, 3 to 5 minutes. Add the allspice and cook until fragrant, about 30 seconds. Stir in the oats and cook an additional 5 minutes, stirring frequently. Stir in the water, apples and salt. Cover, bring to a simmer over medium, then cook for 20 minutes, adjusting heat to maintain a gentle simmer.
Transfer the Durotherm to its heat-retaining base for 20 minutes to finish cooking; do not remove the lid. The oatmeal will stay hot for up to 2 hours. Serve with maple syrup, dark brown sugar, and milk or cream, if desired.