I don’t think we have ever done a post where we don’t have a final photo to share with you…..but then again we have never been in between shares like we are now and we warned you things may not look quite the same these two weeks. So, tonight I started a post and you will have to wait anxiously until my next post on Monday to see how it came out!
I decided to try Overnight Steel Cut Oats with Maple Candied Walnuts. Your best friend for this one:
The Crock Pot. A safe way to cook food slow and low. Steel cut oats are a hearty breakfast, they have a nuttier flavor and a chewy bite to them. They take longer to cook so I have always wanted to try an overnight cook and wake up to warm steel cut oatmeal. We shall see. Start by placing 1 cup of steel cut oats into the crockpot.
Add 4 cups of water to the oats and set the crockpot to cook on low overnight. Then get the nuts candied so they are ready to just toss in the bowl in the morning. Heat a dry pan over medium high heat. Place 1 cup of walnuts in the pan with two pinches of salt, cook for 1 minute.
Place 1/4 cup of Ben’s Maple Syrup, from your Springdell winter share or a fresh bottle you picked up from the farm stand, into the pan of nuts. Just a tip: I like to spray the measuring cup with cooking spray first so the syrup doesn’t stick.
Cook the mixture, stirring constantly for 3 minutes. As you cook you will see the syrup become thick and the moisture is gone.
You are good to turn these out onto a parchment lined sheet to cool. Place them in an airtight container until the morning.