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Steel Cut Oatmeal With Maple Cream

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“I found this recipe in Bon Appetit magazine in September 2003 and LOVED it! I never copied it, lost the magazine... and for some reason it never made it on to the epicurious web site. I was so bummed. Then lo and behold... I opened up an old box of cookbooks and found the magazine again. Here it is for safe keeping. I never use the bananas, but imagine they'd be good on it.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 8 c water to a boil over high heat, add oats, reduce heat to medium and simmer until oats are cooked, about 25 minutes.
  2. Meanwhile, bring cream and maple syrup to a boil over high heat. Reduce heat to medium low and simmer 20 minutes.
  3. Mix cornstarch with remaining teaspoon of water in a small bowl and whisk into the cream mixture. Continue simmering until thickened, stirring frequently, about 5 minutes.
  4. Divide oatmeal among bowls, pour cream over each and top with sliced bananas if desired.

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