Sadia Hussain

Oatmeal With Browned Butter and Currants Recipe


A creamy bowl of oats is a quick, filling and inexpensive breakfast food. I'm a fan of eating breakfast foods for dinner so for me oatmeal is not only for mornings.

Oats are full of fiber and essential vitamins and minerals which help to boost and balance your immune system, help maintain a healthy heart and makes you feel full longer than other breakfast foods.


Many years ago, on my first visit to Philadelphia, I ate this oatmeal at a swanky cafe. I don't know if it was the cold weather, the long walk from the hotel to the cafe or the joy of being there with my husband that made that bowl of oatmeal smell and taste better than any oatmeal I had ever eaten. The nutty browned butter, the sweet, brown sugar and juicy, plump currants tipped a humble bowl of oatmeal over the top!


The best thing about oatmeal is that it's a blank canvas and you can make it your own. Here's my version of oatmeal with browned butter and currants. Try my recipe for a comforting, delicious bowl of good-for-you oats.


Oatmeal With Browned Butter and Currants Recipe

Sadia Hussain

SERVES

1

TOTAL TIME

20 Minutes

INGREDIENTS

  • 1/2 cup whole, rolled oats

  • 2 cups water

  • 1/4 teaspoon salt

  • 1/2 cup full fat milk


      For The Topping

  • 2 tablespoons browned butter

  • 1 tablespoon brown sugar or to taste

  • 2 tablespoons dried currants, soaked in hot water

METHOD

  1. In a saucepan, add oats, water and salt and cook on medium heat.

  2. When oats are soft, and mixture is thick and creamy, add milk.

  3. Pour in a serving bowl and top with browned butter, brown sugar and plump currants.

Tips and Bits

I brown butter and store in the fridge for up to 10 days to use in different recipes.


In Ramadan, I soak oats, water and salt in a saucepan at night and cook them in the morning for Sahoor.

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