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Recipe

Steel-Cut Oatmeal with Caramelized Apples

Featured in our 2018 Christmas Guide

Servings: 8

Making oatmeal in a multicooker—a multipurpose electric pressure cooker—lets you keep it warm without overcooking it, perfect for feeding houseguests waking up at different times. If you don’t have one, toast the oats as the recipe directs, and then cook them according to the directions on the oatmeal package. Look for oat milk where you buy almond milk.

Ingredients

For the oatmeal

  • 2 Tbs. unsalted butter
  • 12 oz. (2 cups) steel-cut oats
  • 3 cups unsweetened oat milk
  • 1/3 packed cup light brown sugar
  • 1 Tbs. vanilla bean paste
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • Pinch fine sea salt

For the caramelized apples

  • 2 oz. (4 Tbs.) unsalted butter
  • 1/4 packed cup light brown sugar
  • Pinch fine sea salt
  • 2 Tbs. calvados (optional)
  • 1-3/4 lb. (about 4) medium Granny Smith apples, peeled and diced
  • heavy cream, as needed

Preparation

Make the oatmeal

  • In a multicooker, melt the butter on sauté-normal. Add the oats and cook, stirring, until light golden and toasted, 3-1/2 to 4 minutes. Add the oat milk, 3 cups water, sugar, vanilla, ginger, cinnamon, and salt. Stir constantly until the mixture is warmed through, about 2 minutes. Press cancel. Secure the lid, and close the pressure-release valve. Select pressure cook-manual, and cook at high pressure for 10 minutes. Use natural release, 35 to 40 minutes. Just before serving, uncover and stir until the oatmeal thickens, about 2 minutes.

Make the caramelized apples

  • Melt the butter in a large skillet over medium-low heat. Add the sugar, salt, and Calvados, if using, and stir frequently until combined and the sugar begins to dissolve, about 2 minutes. Add the apples, and stir until the apples are crisp-tender and the syrup begins to thicken and reduce, about 15 minutes. Remove from the heat and let cool. Stir to coat the apples in the syrup. Serve warm with the oatmeal and a drizzle of heavy cream.

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