This combination of turmeric and ginger with grains is something I became obsessed with after reading Amy Chaplin’s Whole Food Cooking Every Day. While you can try this with a variety of grains like quinoa, millet, or rice, I’ve found that steelcut oats really hits the spot on a cold windy day. Over the seasons, I’ve simplified this version and made some tweaks to get the perfect texture.
Feel free to make this savory or sweet- you’d be surprised how well this works with a bunch of roasted veggies. If you’re able to get your hands on some baby ginger, use it! whenever turmeric and ginger are available at the market, I use them for this recipe.
Easy Golden Steelcut Oats with Caramelized Figs
Golden Steelcut Oats:
- 1 cup steel cut oats
- 1 tablespoon (20g, about a 3’’ root) fresh turmeric or 1/2 teaspoon turmeric powder
- 1 tablespoon (20g, about a 3’’ root) fresh ginger
- 2 dates or dried apricots, (optional to add a bit of sweetness)
- 1/2 teaspoon salt
- 3 1/2 cups unsweetened almond milk or other milk of your choice; using coconut milk will make this creamier and a bit more luxurious.
Optional spices to add in: (if you have them around; not worth buying if you don’t have them though! The ginger and turmeric will be plenty)
- Pinch allspice
- Pinch nutmeg
- Pinch cinnamon
Caramelized Figs
- 1 cup figs, sliced in half
- 1 teaspoon coconut or brown sugar
- 1 teaspoon olive oil or coconut oil
- pinch of sea salt
Caramelized Figs:
- Preheat oven to 375. Toss figs in sugar, oil, and a pinch of salt. Spread onto an oiled baking sheet.
- Bake until figs are quite brown and caramelized, about 15-20 minutes.
Stovetop Directions:
- Combine all ingredients in a medium saucepot and place over high heat until just almost at a boil; reduce to a simmer and simmer until most of the liquid has been absorbed by the oats, about 20-30 minutes, depending on how thick you want the texture to be.
Instant Pot Directions:
- Combine all ingredients in the instant pot. Place on manual high pressure for 3 minutes. Allow to natural release for 20 minutes.
Storage:
- Store in an airtight container for up to a week in the fridge. It will thicken up dramatically in the fridge- just add a touch more milk when reheating before eating.
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!