Brown Butter and Cinnamon Steel-Cut Oats Oatmeal

"Originally inspired by Alton Brown's popular recipe, I came up with this impossibly good deviation that might just change the way you think about oatmeal. Featuring browned butter and toasted oats/cinnamon for subtlety, oat milk for extra oatiness, wheat germ for health benefits, and eggs for richness, this recipe makes every bowl a treat. Occasionally I'll add milled flax seed with the wheat germ towards the end."
 
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Ready In:
1hr 2mins
Ingredients:
8
Serves:
3-4
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ingredients

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directions

  • Heat butter in pot or pan. Continue cooking, while stirring frequently, on medium until it's a hazelnut color, but do not burn it.
  • Add all the oats to the browned butter, leaving it on medium heat.
  • Add cinnamon sticks to this.
  • Stir oats/cinnamon sticks frequently until the oats darken. It should be smelling pretty good.
  • Add all the oat milk.
  • Bring the mix to a boil while stirring.
  • Once it boils, reduce heat to low and let simmer for maybe 25-30 minutes covered. You can stir occasionally, and if it sticks to the bottom, don't worry, it's still good.
  • Remove the lid and add brown sugar. Keep simmering uncovered for another 10 or 15 minutes, until the oats are thicker and soft. You do still want to have a bit of fluid at this point, though, so the next step doesn't make it too dry.
  • Add wheat germ. This gives it a bit of flavor and texture, as well as some health benefits. The wheat germ should take up some of the fluid and make it somewhat thick now.
  • Let cool for a few minutes until it's warm, not hot. Add eggs and vanilla and stir. At this point, it should have a traditional porridge consistency, as the eggs add wetness.
  • Enjoy!

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