|Recipe in partnership with Bob’s Red Mill|
I am a firm believe in having a small amount of decadence in my life. I try to eat healthy 90% of the time but the other 10% of the time is reserved for rich meals, croissants, and sweet treats. I lived a chunk of my life afraid of those items but I’m so glad they’ve found their way back into my diet. I consider this citrus curd in the 10%. Most of the time I eat my oatmeal with fresh fruit but in the middle of winter, when I want something bright, I reach for this curd. My favorite is lemon but this citrus curd is a mix of blood orange, lemon, and lime. Just enough tartness from the lemon and beautiful color from the blood orange.
Steel Cut Oats with Citrus Curd
- Prepare curd according to directions the night before. Use maple syrup in place of honey and the citrus for the citrus juice. Store in an airtight container and cool overnight.
- In the morning, combine milk and water in a pot. Bring to a simmer, add oats and salt, reduce heat, cover, and cook for roughly 15 minutes (add/subtract time as desired for consistency). Remove from heat and let sit for 5 minutes.
- To serve, divide the oats into two bowls, add a few tablespoons of curd, and sprinkle with toasted almonds.
Variations for the citrus curd/oats
I’m no stranger to pairing my breakfast with curd but the curd is such a wonderful compliment to the creaminess of the steel cut oats. I also love that I can make a big batch of curd to eat throughout the week.
Citrus: I never make curd the same way twice (unless it’s lemon, I make a lot of lemon curd). Experiment with a different array of citrus: grapefruit, Meyer lemon, lime, and any variety of oranges are a good place to start.
Vegan: Obviously the recipe above is pretty far from vegan. If you’re looking to make a vegan citrus curd, start here.
Make-ahead: If you want oats quicker in the morning, you can make steel cut oats overnight.
I’m usually a traditional oatmeal kind of gal but Bob’s Steel Cut Oats make the cut for my breakfast. These oats are the perfect compliment of creaminess and nutty texture. I keep the base the same and like to have fun with the toppings.
| Disclosure: This recipe was created for Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |