It's not really oatmeal season anymore, but a slight drop in temperatures for a few days recently, down into the 60s, was enough of an excuse for me to make this oatmeal again. Plus the aforementioned huge bag of frozen blueberries is still taking up space in my freezer.
This recipe came from a cookbook that belongs to my 12 year old. Yes, it's for young chefs, but it also has some excellent recipes that are simpler than many that come from the Cook's Illustrated franchise. Not everything is a slam dunk, for me or the kids (I don't like the chocolate chip cookie recipe, they don't like the sesame noodles with snow peas and carrots), but the simplicity is certainly appealing to this adult.
Overnight Blueberry Almond Oatmeal
Source: The Complete Cookbook for Young Chefs from America's Test Kitchen
Serves 4
3 c plus 1 c water, separated
1 c steel-cut oats
1/4 teas salt
2-3 T packed brown sugar, depending on your sweetness preferences
2 T almond butter
1/2 c blueberries
1/2 c sliced almonds
In the evening, boil 3 c water in a large saucepan. Remove from heat and stir in oats and salt. Cover saucepan and let sit overnight.
In the morning, stir 1 c water into the saucepan with the oats and bring to a boil over medium-high heat. Reduce heat to medium, then cook, stirring occasionally, until the oats are tender but chewy and the mixture is creamy. (Original recipe says 4-6 minutes, but at my elevation I went several minutes longer.)
Remove from heat. Stir in the brown sugar, almond butter, blueberries, and almonds, and let it sit for a few minutes before serving.
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