1 serving30-60 minalmond slivers

Sous Vide - Apple-Cinnamon Oatmeal

By Jason Logsdon

1 serving

30-60 min

Easy

Recipe Details

Course: Breakfast

Difficulty: Easy

Prep Time: 5 min

Cook Time: 30 min

Total Time: 30-60 min

Cooking Technique: Sous Vide

Cuisine: American

Diet: Vegan, Vegetarian

Yield: 1 serving

Ingredients

2/3 cup Bob’s Red Mill Organic Quick Cook Steel Cut Oats
1/4 cup diced apples
1 1/3 cups Water
1/4 tsp ground cinnamon
dash of salt
maple syrup
Almond slivers
Thinly sliced apple

Oatmeal is one of those dishes that isn’t too hard to cook traditionally, but I use sous vide a lot for the convenience. I eat oatmeal almost every morning, and I like to make a large pot ahead of time. Since you can cook and store the oatmeal in the same Mason jar, there is no cleanup of a pot and spoon, making it quick and easy to do. This recipe incorporates apples and cinnamon, adding crisp bursts of sweetness and sharp background notes.

INSTRUCTIONS

Preheat a water bath to 183°F.
Combine the oats, apple, water, cinnamon, and salt in a pint (16 ounce) jar. Screw the lid on the jar until it’s finger-tight, basically until you feel medium resistance when tightening using only your fingertips.
This will allow some air to escape during the sous vide process and help prevent breakage.
Shake the jar, then carefully place it in the water bath. Cook the oatmeal for 30 to 45 minutes, until the water is absorbed and the oatmeal is cooked through, shaking the jar once or twice during the process.
Spoon the oatmeal into a bowl. Drizzle with maple syrup, then top with almond slivers and apple slices.

Notes

For this recipe I use Bob’s Red Mill® Organic Quick Cook Steel Cut oats, but you can use any oatmeal you. Just change the time and water amounts. In general, it takes about 20 percent longer than is called for on the stovetop, and the amount of liquid needed is only about 80 percent of what you usually need, due to the lack of evaporation.

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About the chef

Jason Logsdon

Jason Logsdon is the President of The International Sous Vide Association, a best selling sous vide author, public speaker and passionate home cook who loves to try new things, exploring everything from sous vide and whipping siphons to blowtorches, foams, spheres and infusions. He has published 15 cookbooks which have sold more than 60,000 copies. He runs AmazingFoodMadeEasy.com, one of the largest sous vide and modernist cooking websites and MakeThatBacon.com, a website dedicated to helping bloggers succeed.

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