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Raspberry Oatmeal

Steel-cut oats and plump berries make this a vibrant breakfast dish


1 C raspberries, plus extra for garnish

1/4 C brown sugar, packed

2 C steel-cut oats

2 C milk

2 C water

1 tsp. cinnamon

1/8 tsp. salt

For Garnish:

Whole raspberries

Pecans, chopped

Edible petals


Puree raspberries; heat berries and brown sugar until mixture begins to thicken. Set aside.

Combine oats, milk, water, cinnamon, and salt in saucepan; boil, then reduce to medium heat. Simmer until liquid reduces and oats thicken. Stir in raspberry mixture and serve in four equal bowls.

Arrange berries, pecans, and petals on top of oatmeal.