There is nothing both so soothing and so promising in the early morning light than melting a pat of butter in a hot skillet.
Well, except for listening to my espresso machine sputter out its dark liquid treasure while being enveloped by its hypnotic aroma – but that’s not happening anytime soon lest I inadvertently pass some caffeine to Little C, which I will ultimately end up paying for come bedtime!
So for now…butter. Golden and sunny and smelling of only good things. A little yellow island in your pan slipping and sliding and melting into the beginnings of deliciousness. If you were industrious and made some pancake batter the night before, you can lay ladlefuls of it in the pan, letting them cook in the hot butter. If you were up for most of the night feeding your little one while sneaking in some dvd watching (on the laptop with headphones!) with your other half, then maybe you can manage some French toast, likewise slipping them in to cook in the butter. Or, if you’ve snuck out of the room while everyone else was still asleep, and there hangs a lovely silence in the air (even in the middle of a busy city), perhaps you’d like to stir a pot of this while you count those blessings that seem to leap fresh in your mind in that early morning air.
Maple Steel Cut Oats with Cinnamon Apples
- 1/2 cup steel cut oats
- 1 cup milk
- 1/2 – 1 cup water
- 1-2 tablespoons raisins
- 2-3 tablespoons maple syrup (depending on your taste and your maple syrup)
- 1 apple, peeled, cored, and cut into chunks (I used a Fuji apple)
- 1 tablespoon butter
- 2 tablespoon brown sugar
- A couple of dashes of cinnamon
- Heat the milk and water in a saucepan. When hot and small bubbles begin to form on the sides of the pan, stir in your oats. Let this cook over low heat for about 10-15 minutes then add the raisins and the maple syrup. Cook further, about 10-15 minutes more, stirring regularly, until oats are done to your liking. If it starts to dry out before the oats are done add a splash more milk.
- In a hot skillet melt the butter. When the butter starts to bubble, add the apple and sprinkle over the sugar. Stir gently until all the apple pieces are coated evenly. Add a couple of dashes of cinnamon (I give it two shakes) and stir again to make sure everything is distributed evenly. Swish the pan around – this helps! Cook for about 5-10 minutes or until the apples are starting to soften but still have a crunch and the butter/sugar mixture is bubbly and coating the apples.
- Divide the oats into two bowls. Top with some of the apple – don’t forget to drizzle some of the caramel-y sauce onto your oats as well!
- Serves two.
You may have some apple left (or maybe not). If so, save them to top your mid-afternoon yogurt.