Even if you didn’t gorge, after Christmas, breakfasts like these are very welcome to get back into routine. You don’t have to, but preparing 24 hours before saves a little extra cooking time and takes the chewiness out of the oats. You want to infuse the orange peel for at least 4-5 hours so bare this in mind.
Enjoy with a cold brew coffee: https://crichtonscoop.wordpress.com/2016/12/28/coffee-tv-home-made-cold-brew-coffee/
¾ cup whole grain steel cut oats
1 ½ cup milk
¾ cup water
2 thin peels of orange rind
+little extra milk or water when cooking
fruit (this version uses peaches, but you could use any or a combo of stone fruits)
handful of nuts (this version uses pistachio nuts – I bought salted with shells on and removed the shells before roughly chopping. The tiny bit of salt worked well but feel free to just have plain pistachios)
The morning before, soak the steel cut oats with the milk and water in the pot that you plan to cook them in. Cover and leave in the fridge. That night, add the peels of orange rind. Leave the pot covered in the fridge.
Bring the oat mixture to a boil, then reduce heat and stir regularly until liquid is absorbed. About 20-25 minutes (if you haven’t soaked for 24 hours, it will be closer to 30-35 minutes). You will feel the oats but it shouldn’t be too chewy.
Remove from the heat. Remove the orange peel. You can add some extra milk to give a smoother consistency.
Serve into bowls. Quarter your peach (one half per person) and arrange on top. Roughly chop pistachios and scatter on top of the peaches. Drizzle with honey.