Cardamom Pear Oatmeal

2 1/2 cups water
1 cup steel cut oats
3 tablespoons muscovado sugar, dark brown sugar or maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
1/4 teaspoon salt
1 cup half and half or whole milk
2 pears, diced

Overnight Stove-top Directions:

In the evening, bring water to a boil in a large saucepan. Add in oatmeal, stir to moisten all the oats. Cover and remove from heat, allowing to cool slightly. Store the pot in the refrigerator until morning.

The next morning, stir in brown sugar, ginger, cardamom, salt, half and half and pear pieces. Cook over medium-low heat, stirring occasionally, 10-15 minutes until thick and creamy. Serve immediately.

Stove-top Directions:

Bring the water to a boil in a large saucepan. Stir in the oatmeal and continue to cook, stirring frequently, until oatmeal begins to thicken. Reduce heat to medium-low. Mix in brown sugar, ginger, cardarmom, salt, half and half and pears. Continue to simmer uncovered for 30-35 minutes until oatmeal is thick and creamy. Remove from heat and serve immediately.

Umami Rice Cooker Directions:

Mix together all the ingredients in the bowl of the rice cooker. Stir with the paddle to combine. Place the bowl into the rice cooker and close. Choose the porridge setting and press start. When the cycle is finished, stir the oatmeal well. Allow to continue warming until you are ready to eat, up to 3 hours, or serve immediately.


Makes 4 servings.