Today’s recipe is a simple one from the Williams-Sonoma collection’s Breakfast cookbook. I like these books because they talk a little about technique and give you many variations on the recipes, which makes it easy if you don’t have all the right ingredients immediately at hand. I’ve actually tried a few of the other recipes in here, and really like the Shirred Eggs with Spinach and Crisp Bread Crumbs.
I was craving something warm and filling for breakfast this morning when I started flipping through this little book. This simple recipe for Oatmeal with Dried Fruit and Brown Sugar immediately caught my eye.
I had all of the ingredients in my pantry, and it was a quick preparation (vital when you have sleeping 2-month-old in the next room).
I just finished enjoying this little bowlful with a warm cup of coffee, and I must say it was just what I was looking for on this frigid 18-degree morning.
Oatmeal with Dried Fruit and Brown Sugar
from Breakfast by Brigit L. Binns
2 cups whole or low-fat milk
1 cup old-fashioned rolled oats
Fine sea salt
2 tablespoons unsalted butter (optional)
1 tablespoon firmly packed brown sugar
About 1 cup pitted dried fruit such as apricots, figs, peaches, dates or prunes, diced
In a small saucepan over high heat, combine the milk, rolled oats and a pinch of salt. Using a wooden spoon, stir until the mixture begins to simmer. Reduce the heat to medium and continue stirring until the oatmeal is thickened, about 4 minutes.
Divide the oatmeal between two warmed bowls and top each serving with 1 tablespoon of butter, if desired. Scatter each serving with half of the brown sugar and half of the diced dried fruit and serve at once.