Plum Crunch Steel Cut Oats are easing my transition back to reality.
We just returned from a month abroad in France, so at the moment, reality looks a lot like laundry piles, an intimidating collection of unread emails, and the stinky carton of buttermilk I forgot to toss before we left.
If I said I’m loving being back in my routine at home, I would be lying. I knew that eating Bostock for breakfast ever day couldn’t last forever, but part of me can’t help wishing that it could.
My body and bank account need a return to a healthier routine, but I am by no means willing to give up the sense of indulgence that I adored in France. (Plus, I have two boxes of caramels and chocolates I carried home on the plane to enjoy.)
Enter plum steel cut oats.
An amped of version of my classic, perfect Steel Cut Oats, this wholesome breakfast that tastes like a treat.
Hearty steel cut oats topped with roasted plums and crunchy granola, this dish is sassy, earthy, and fabulously fruity.
Every summer, I lose all sense of quantity judgment and buy a small farm’s worth of peaches, cherries, and plums.
Their season is cruelly short, and I see it as my duty to consume 365 days worth in a few weeks.
At the moment, I’m working my way through a six-pound bag of the lot. (A hint of recipes to come perhaps?)
Plums are a gorgeous fruit, and I feel they don’t always receive the attention they deserve.
Although plums are wonderful fresh, I love the way roasting them with honey and olive oil intensifies their flavor.
Plus, the juices that run out as they bake turn into a sticky fruit “butter” that’s ripe for scraping and drizzling over the top of the steel cut oats—or for devouring directly with a spoon.
On the same pan I roast the plums, I toast up a freaky-fast batch of healthy homemade granola.
My recipe calls for oats, walnuts, coconut, and cinnamon. I like this recipe because it uses only a little honey and healthy fats, and I tweaked it to roast at the same time/temperature as the plums.
It’s also addictive.
If making granola seems like too much work for a bowl of oatmeal (I promise it’s worth it!), feel free to use store bought, or swap your own favorite homemade granola recipe, like the Ridiculously Addictive Maple Quinoa Granola in my cookbook.
Although my vacation has come to an end, plum steel cut oats are a sweet reminder that arriving home from a food-focused vacation doesn’t mean I’m leaving lovely meals behind.
On Sunday, a made a big batch of roasted plums, granola, and steel cut oats, then stored them separately to quickly heat up individual oatmeal bowls before work.
Honestly, returning to my desk would have been far more painful without this wonderful, satisfying start to my day. Maybe I will survive my inbox after all.
More Tasty Oatmeal Recipes
Plum Crunch Steel Cut Oats
For the Plums:
- 4 whole ripe plums (halved and pitted)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1/4 teaspoon cinnamon
For the Granola Crunch:
- Place rack in the upper third of oven and preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a silpat mat. Place the plums cut-side up to one side of the baking sheet. Drizzle with olive oil and honey, then sprinkle with cinnamon.
- Place the old fashioned rolled oats, walnuts, coconut, cinnamon, and salt in a medium bowl. Drizzle with honey and olive oil, then toss until evenly moistened. Spread in a single layer on the open side of the baking sheet beside the plums. Place the baking sheet in the oven and roast for 12-15 minutes, until the plums begin to bubble and the granola is lightly golden and fragrant.
- Meanwhile, prepare the steel cut oats. In a large saucepan, bring the water and salt to a boil. Add the steel cut oats. Reduce heat, cover, and simmer for 5 to 7 minutes, cooking to the desired thickness and chewiness and stirring occasionally. Remove from heat and let stand, covered, for 2 minutes.
- To serve: Spoon 1/4 of the steel cut oats into each bowl. Top with milk (if desired), roasted plums, a sprinkle of granola, and an extra drizzle of honey. Enjoy immediately.
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