Do not fear cinnamon! I often add just enough in my recipes to give it a warm, cozy taste, but whenever I add more, I never regret it. For this particular recipe, I took a deep breath and added a full 1/2 teaspoon. It looked like too much for a moment: it even turned the oatmeal! However, after one bite, I knew I had made the correct choice.
I highly recommend going with the full 1/2 teaspoon. You’ll never know unless you try. If you must, you could always start with a 1/4 teaspoon and slowly add more until you think you have enough…but that would make you a wimp. 🙂
Some people don’t like putting in the effort to make steel-cut oatmeal for only one serving, so I included the instructions for both a single portion and a big batch for four.
Are you a cinnamon fan, or do you think just a dash is enough?
What you'll need:
- 2 cup milk of choice, or water
- 2 cup water
- 1 cup steel cut oats (I use Country Choice Organic)
- 10-15 black figs
- 2 tsp vanilla extract
- 1-2 tsp cinnamon
- 1/8 tsp salt
How to make it:
- Bring milk and water to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
- Let cook for about 15 minutes. During this time, dice all but four of your figs into 1/2-inch cubes.
- Once more of the liquid has absorbed, add diced figs, vanilla extract, cinnamon, and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to four or five bowls. Dice remaining figs onto each serving. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).
Just an FYI:
For a single serving, use 1 cup liquid and 1/4 cup steel cut oats. Use about 4 fibs, 1/2 tsp vanilla extract, 1/2 tsp cinnamon, and just a pinch of salt. The cooking process will be pretty much the same, but it will likely have a shorter cooking time.