Weekend breakfasts usually mean buttermilk waffles at home or a decadent restaurant brunch out with friends. Both are scrumptious, but neither is the most nutritious. Come January lavish a.m. fare just doesn’t seem like the right choice.
A few months ago I bought steel cut oats and despite my good intentions, they sat forgotten on a shelf. Craving something hearty and wholesome for breakfast last weekend, I made steel cut oats topped with almonds and sour cherries I had stashed in the freezer from last summer’s farmer’s market season.
Steel Cut Oats with Sour Cherries and Almonds
3 cups water
1/4 teaspoon sea salt
1 cup steel cut oats
3/4 cup sour cherries, pitted (fresh or frozen)
2 tablespoons granulated sugar
1/4 cup almonds, coarsely chopped
In a medium saucepan bring the water and salt to a boil. Add the steel cut oats and reduce to a simmer for 15-20 minutes until the oats are tender.
While the oats are cooking, bring the cherries and sugar to a boil in a small saucepan . Reduce the heat to a simmer for 10 minutes until the cherries are syrupy and heated through.
Divide the steel cut oats into 4 bowls. Top with almonds and cherries.