Ah, breakfast.To be honest breakfast has always been pretty low on my list of favourite meals. I usually have unorthodox desires (read non-breakfast desires) that I don’t always have the time to fulfill in the morning when I’m rushing to get ready for the day ahead. I went through a Japanese-inspired phase a couple weeks ago that consisted of a bow of white rice topped with toasted sesame seeds, a nori sprinkling, sliced avocado and a drizzle of sesame oil. In a bit of a Goldilocks fashion, I seem to have trouble finding my perfect breakfast option — the one that will keep me satisfied for the better part of the morning. Because, let’s be honest. when you work in a Test Kitchen, the last thing you want is to be overly hungry when you first walk into the office!
Steel-cut oats have solved my breakfast dilemma – for now! These golden pearls have a wonderful bite and texture, and, although they take a little while to cook, they really make a wonderful breakfast option that will keep you full for hours.
This version is sweetened using seasonal pears tossed in brown butter and cinnamon and topped with toasted almonds and a drizzle of flavourful honey. I can’t think of a better way to start the day at this time of year.
Steel-Cut Oats with Cinnamon Pears
1/2 cup steel-cut oats
1 tbsp butter
1 Bartlett pear, sliced
1/2 tsp cinnamon
1 tbsp brown sugar
2 tsp honey
1/4 cup toasted almonds, crushed
Cook steel-cut oats according to package instructions. In the meantime, melt butter in saucepan on medium heat. Once butter starts to bubble, add pear slices and cinnamon. Cook, stirring occasionally, for 5 minutes. Stir in brown sugar, cook for 2 minutes. Stir in honey.
Divide cooked oats between two ramekin or plates. Top with pears and sprinkle with almonds.