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World’s Greatest Oatmeal MICHAEL SYMON

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With these simple ingredients, you can make the World’s Greatest Oatmeal!

ingredients
WORLD’S GREATEST OATMEAL
Oatmeal: 1 tablespoon coconut oil
1 cup steel cut oats
3 cups filtered water
1 cup canned full fat coconut milk
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 tablespoons chia seeds
Streusel: 3/4 cup all-purpose flour
1/4 cup roasted cashews (chopped)
1/4 cup sliced almonds
1 cup unsweetened coconut flakes (plus more for serving)
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
6 tablespoons coconut oil
2 tablespoons cold unsalted butter (diced)
Berry Compote: 2 cups fresh or frozen blueberries
1 cup fresh or frozen strawberries (diced)
1/4 cup water
1/2 lemon (juiced)
1 tablespoon butter
3 tablespoons honey
fresh blueberries (for serving)

directions
For the Oatmeal: The night before, preheat a Dutch oven over medium-high heat and add the coconut oil and the oats. Toast, turning and stirring for 3 minutes, until nutty. Add the water and bring to a boil. Remove from the heat, cover, and let sit overnight.
The next morning, place the Dutch oven over medium-high heat and add the coconut milk, brown sugar, cinnamon, nutmeg, and salt, and stir to combine. Cook, stirring constantly, for about 8-10 minutes, until very creamy. Remove from heat and add the chia seeds. Pour into bowls, top with a spoonful of berry compote, some streusel, and fresh blueberries on top.
For the Streusel: Preheat oven to 350ºF.
In a large bowl, add the flour, cashews, almonds, coconut flakes, brown sugar, sugar, cinnamon, ginger, and salt and mix to combine. Add the coconut oil and butter and mix with a fork or your hands until you have a coarse crumb mixture that holds together when you press it into a ball. Pour the streusel onto a parchment lined sheet tray and squeeze golf ball sized pieces together until all of the streusel is formed. Place in the oven to bake for 20 minutes, until golden brown and crisp. Using a fork, break up into a crumb mixture then cool completely. The streusel will continue to crisp as it cools.
For the Berry Compote: In a pot over medium heat, add the blueberries, strawberries, water, lemon juice, butter, and honey, and stir to combine. Bring to a boil. Reduce to a simmer and cook, stirring occasionally for 30-35 minutes, until reduced but still a bit loose. Remove from the heat and set aside.
Tip: Store the streusel in a zip top bag in the refrigerator for 1-2 weeks. Store the berry compote in an sealed jar in the refrigerator for 1-2 weeks.

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