Steel Cut Oats with Salted Honey Brown Butter

Steel Cut Oats with Salted Honey Brown Butter

  1. Bring water to a boil and remove from heat. Add ginger tea bags. Let steep for 4 minutes. Remove tea bags.
  2. Bring water back to a boil over high heat, add oats and salt to water. Give it a good stir.
  3. Bring water back up to a boil (should take less than one minute).
  4. Reduce heat to a low simmer and add 1 teaspoon cinnamon. Cook for 25 – 30 minutes.
  5. In a sauté pan on medium-high heat, add coconut oil and chopped ginger. Add 1 teaspoon cinnamon and let ginger cook until fully caramelized, about 5-10 minutes.
  6. When oats are tender, remove from heat. Add fresh mint, caramelized ginger, and Black & Bolyard® Honey Brown Butter on top. Stir to fully incorporate. Sprinkle with extra cinnamon to finish.

 

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