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Overnight Gingerbread Steel-Cut Oatmeal

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Serves 4 to 6

  • by from Fine Cooking
    Issue 126

Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.

  • 1/4 cup packed dark brown sugar
  • 1/4 cup unsulfured mild molasses
  • Kosher salt
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1/8 tsp. freshly grated nutmeg
  • 1-1/2 cups steel-cut oats
  • 1/2 cup raisins
  • 2 Tbs. finely chopped crystallized ginger
  • Heavy cream, for serving
The night before

In a 3-quart saucepan, whisk the brown sugar, molasses, 1-1/2 tsp. salt, the spices, and 6 cups water and bring to a boil over medium-high heat. Stir in the oats and return to a boil. Turn the heat down to maintain a simmer and cook for 1 minute, stirring to prevent sticking. Remove from the heat and let the oats cool to room temperature in the pan. Cover and refrigerate overnight.

In the morning

Bring the covered oatmeal to a boil over medium heat. Uncover and cook, stirring often, until the liquid is mostly absorbed and the oatmeal is pleasantly chewy, about 10 minutes. Remove from the heat and stir in the raisins and crystallized ginger. Cover and let sit until a little more of the liquid is absorbed and the oatmeal is cool enough to eat, about 5 minutes. Serve drizzled with the cream.

nutrition information (per serving):
Calories (kcal): 270, Fat (kcal): 2.5, Fat Calories (g): 25, Saturated Fat (g): 0.5, Protein (g): 6, Monounsaturated Fat (g): 0, Carbohydrates (mg): 61, Polyunsaturated Fat (mg): 0, Sodium (g): 290, Cholesterol (g): 0, Fiber (g): 5,

Photo: Scott Phillips

The best oatmeal I've ever tasted!

Absolutely delicious and very easy! Not too sweet and full of flavour.

Great, and guests love it! Don't skip the cream or the toasted pecans.

I enjoyed this oatmeal. It was very easy to make and tasted delicious. It would be perfect for a Christmas morning breakfast or for over the holidays, but really is great for any time during the winter months. Surprisingly, I quite enjoyed the addition of the crystallized ginger and raisins which I was originally going to omit. The heavy cream poured over top is a bonus as well. I halved the recipe, which was easy enough, as it was just for my husband and I. Next time I might try making the whole recipe and keep the rest as leftovers to reheat the next day. I would definitely make this again.

Fantastic recipe! This was like having dessert for breakfast. The aroma was wonderful and the recipe calls for just the right amount of sweetness--enough but not too much. The crystallized ginger pieces added a bit of unexpected but pleasant texture--a bit firmer than a raisin but still tender. The ginger flavor had infused the oats so that the ginger pieces did not overwhelm you with ginger if you happened to get a bigger piece. I will make this recipe again and again in an even bigger batch! The leftover oatmeal kept well in the refrigerator for several days-- and it took under a minute in the microwave until breakfast was ready!

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