Steel-Cut Oat Porridge with Toasted Walnuts and Cinnamon

Ingredients

• 3 cup steel-cut oats
• 12 cups cold water
• 3 teaspoon kosher salt
• 1½ cup milk of choice
• 1½ cup raw walnuts
• 3 teaspoon ground cinnamon
• 6 tablespoons butter
• 6 tablespoons maple syrup
• ¾ teaspoon nutmeg, freshly grated
• pinch of ground cloves

Method

1. 1Combine the steel-cut oats, cold water, and kosher salt in a heavy-bottomed saucepan over high heat.
2. 2Bring the mixture to a rolling boil, then immediately reduce the heat to low to maintain a gentle simmer.
3. 3Cover the pot and cook for 20 minutes, resisting the urge to stir excessively to allow the grains to form a consistent paste.
4. 4Remove the lid after 20 minutes and stir in the milk, letting them cook uncovered for another 10-12 minutes.
5. 5Stir frequently during this final stage until the porridge thickens and pulls away slightly from the sides of the pan.
6. 6Meanwhile, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned.
7. 7Transfer the oatmeal to bowls and top with the toasted walnuts, a knob of cold butter, and a drizzle of maple syrup.
8. 8Finish with a dusting of ground cinnamon and a light grating of fresh nutmeg for aromatic complexity.

Nutrition per serving