by Rivka
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Rivka's Notes:
Expand1 cup steelcut oats Ask a question about this ingredient
2 cups water Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1.5 teaspoons maple syrup Ask a question about this ingredient
1 teaspoon walnut oil Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
1/8 cup whole milk or cream, for finishing Ask a question about this ingredient
In a small pot, bring water and salt to a boil. Add oats, stir to incorporate, and turn heat down to low. Let oatmeal simmer, stirring regularly, for about 25 minutes, until water is absorbed and remaining liquid is thick, as with grits or polenta. While oatmeal is cooking, make peach compote.
Ask a question about this step2 cups fresh peaches, peeled, sliced, and halved, or 2 cups frozen peach slices Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
2 tablespoons maple syrup Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
splash white wine or lemon juice Ask a question about this ingredient
Combine all ingredients in a small saute pan. Simmer over medium heat until liquid is reduced and syrupy, about 10-15 minutes.
Ask a question about this stepServe oatmeal in deep, comfort-food bowls, with a drizzle of cream and peach compote.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
