Steel Cut Oats with Rhubarb and Apple Topping
Ingredients
The oats
-
1
cup
steel cut oats
-
3½
cups
water
-
a pinch
salt
-
½
cup
skim milk
-
1
teaspoon
vanilla extract
The rhubarb/apple topping
-
1
tablespoon
butter
-
2
stalks
rhubarb, chopped
-
1
large
Granny Smith apple, chopped
-
2
tablespoons
brown sugar
-
½
teaspoon
vanilla extract
-
2
teaspoons
fresh lemon juice
-
½
teaspoon
cinnamon
Instructions
- 1. Boil water in a large pot, then add steel cut oats and salt, stirring well.
- 2. Lower heat to medium-low and cook for 30 minutes, stirring often.
- 3. When thickened, add milk and vanilla, then cook for an additional 10 minutes.
- 4. For the topping, melt butter in a skillet, add rhubarb and apples, then stir in brown sugar, vanilla, lemon juice, and cinnamon. Sauté until tender.
- 5. Serve the rhubarb and apple topping over the hot steel cut oats.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
5g
Total carbohydrates
45g
Total protein
8g
Sodium
150mg
Cholesterol
10mg
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