Monday, December 23, 2019

ABRAMS Dinner Party -- The Saltwater Table: Recipes from the Coastal South...Featuring Cold-Weather Breakfast of Steel-Cut Oats with Jammy Blackberries and Cinnamon Milk #abramsdinnerparty #oatmeal #breakfast #steelcutoats #pecans #blackberries

As part of the ABRAMS Dinner Party blogging group, I'm sharing a fantastic cookbook today! The Saltwater Table: Recipes from the Coastal South is a perfect book for me...I grew up 30 miles from Galveston on the Texas Gulf Coast. That style of cooking is near and dear to my heart. Chef Whitney Otawka features coastal dishes inspired by Cumberland Island, Georgia. Her book explores the culinary flavors and regional dishes of coastal South Carolina, Georgia, and Florida. Of course there are plenty of seafood dishes that caught my her Cast-Iron Sweet Corn and Buttered Shrimp. However, with Christmas this week? I opted for her Cold-Weather Breakfast of Steel-Cut Oats with Jammy Blackberries and Cinnamon Milk. 

This hearty dish would make a perfect Christmas morning breakfast...or anytime you've got hungry mouths to feed this Winter. It's hearty, lightly sweet...and super filling. Don't be scared off by the three components of this dish. While the steel-cut oats simmer on the stove, you've got a perfect pocket of time to prepare the blackberries and cinnamon-infused milk. This dish is also ideal if you're cooking for anyone who doesn't eat dairy -- because these oats are made with almond milk! I made this dish for my Dad and brother this rave reviews. This recipe is definitely a step up from typical oatmeal!!

Cold-Weather Breakfast of Steel-Cut Oats with Jammy Blackberries and Cinnamon Milk
from The Saltwater Table
Ingredients (2-4 people):
  • 1 cup almond milk [NOTE: I used sweetened vanilla almond milk]
  • 2 cups water
  • 1 cup steel-cut oats
  • 1 tbs. brown sugar
  • 1 tbs. honey
  • 1/4 tsp. salt
For the Jammy Blackberries:
  • 6 ounces fresh blackberries
  • 1 1/4 brown sugar
  • 1 tbs. lemon juice
For the Cinnamon Milk:
  • 1/2 cup almond milk
  • 1 1/2 tsp. brown sugar
  • 1/4 tsp. ground cinnamon
For Garnish
  • 2 tbs. chopped pecans
  • 1 tbs. chopped pumpkin seeds (aka pepitas)
  • 1 tbs. toasted benne seeds [NOTE: Can use sesame seeds]
Step 1: In a medium pan, combine the water, almond milk, oats, brown sugar, honey, and salt. Bring to a gentle simmer over medium, stirring occasionally. Reduce heat to medium-low and cook, stirring often, until the oats are tender and the mixture has thickened -- about 20 minutes.
Step 2: While the oats cook, make the jammy blackberries. In a small saucepan over medium heat, combine the blackberries, brown sugar, and lemon juice. Cook, stirring often, until thickened and the blackberries begin to break up -- about 12 minutes.
Step 3: Make the cinnamon milk. In a small pot over medium-low heat, combine the almond milk, brown sugar, and cinnamon. Bring to a simmer. Whisk well to incorporate the cinnamon. Remove from the heat and place in a serving cup.
Step 4: To serve, ladle the cooked oatmeal into bowls. Top with the cinnamon milk and jammy blackberries. Divide the toasted pecans, pumpkin seeds, and benne seeds and sprinkle over each bowl of oats.
This oatmeal is incredibly good! The jammy blackberries are sweetly tart, and the cinnamon-milk provides a nice touch of warm spice to every bite. Both toppings combine perfectly with the creamy, lightly sweet steel-cut oats. The chopped nuts provide both nuttiness and a nice textural contrast. Add it up...and you've got a perfect breakfast in a bowl. This fruity oatmeal is sure to warm your tummy on a chilly morning. Not a fan of blackberries? I'm thinking that blueberries would work nicely here as well!

Disclosure: I received a review copy of The Saltwater Table cookbook as part of the ABRAMS Dinner Party blogging group. All opinions shared in this article are solely my own.

No comments:

Post a Comment

I love hearing your feedback!!!