Steel-Cut Oat Porridge with Date Pecan Compote

Whenever possible I used steel-cut oats. Because they are the complete whole grain, they are less starchy and more nutritious then rolled oats. I always use steel-cut oats when I make oatmeal. Even though it takes longer, I believe it is worth it.

This porridge is so delicious. It resembles a rice pudding consistency. The date and nut compote is seasoned with pumpkin pie spice, which I am obsessed with. It makes everything taste better! This recipe is a little time consuming, but so worthwhile. A filling, nutritious breakfast the whole family will love.

Oatmeal

*Adapted from a recipe in The New Best Recipe Cookbook

Serves 3-4

3 C filtered water

1 C whole milk, or other dairy alternative

1 TB butter or coconut oil

1 C steel-cut oats (If you are GF and can handle oats, look for certified GF steel-cut oats)

1/4 tsp sea salt

1. Bring the water and milk to a simmer in a large saucepan over medium heat. Meanwhile, melt the butter/oil in a medium skillet over medium-high heat. Add the oats and and toast, stirring constantly until they become aromatic, 2-3 minutes.

2. Stir the oats into the simmering liquid and reduce the heat to medium-low. Simmer gently until the mixture thickens and resembles gravy, about 20 minutes. Add the salt and stir lightly with a wooden spoon handle. Continuing simmering, stirring occasionally until all the liquid has been absorbed and the oatmeal is thick and creamy, with a pudding-like consistency, 7-10 minutes.

3. Remove from heat and let sit, uncovered for 5 minutes. Serve immediately (I like mine with a little bit of milk), with the fruit compote if desired.

*Note: This oatmeal reheats well with a little milk to loosen it up. Store the left-overs in the fridge in an air-tight container for up to a week.

Date, Nut and Spice Compote

5 dates, pitted and chopped

1/4 C pecan, roughly chopped (optional)

1 TB dark raw agave or raw honey

4 TB filtered water

1/4 tsp vanilla extract

1/2 tsp pumpkin pie spice or cinnamon

1. Combine all ingredients in a small saucepan. Bring to a simmer or medium-high heat. Reduce heat to medium-low and cook until the liquids are absorbed and the mixture becomes a thick paste, 7-10 minutes. Serve over the Oat Porridge. This stores well in an air-tight container in the fridge for up to a week.

*This recipe is linked to Allergy Free Friday, Fresh Bite Friday, Fight Back Friday and Slightly Indulgent Tuesdays.