Cinnamon oats with walnuts
A warm bowl for days that start slow. Four ingredients, one saucepan, twenty quiet minutes.
Method
01
Toast the walnuts.
In a dry pan over medium heat, toast the walnuts for 3–4 minutes, shaking the pan occasionally, until fragrant and lightly golden. Set aside.
Note. Watch them closely — they go from toasted to burnt very fast.
02
Warm the milk.
Pour the milk into a saucepan over medium-low heat. Warm gently until steaming — you want it hot but not boiling.
03
Cook the oats.
Add the oats and a pinch of salt. Stir to combine. Cook for 8–10 minutes over low heat, stirring every couple of minutes, until creamy and thick.
Note. Add a splash more milk if they thicken too fast — you want them loose and porridge-like.
04
Finish and serve.
Remove from heat. Stir in the cinnamon and honey. Taste and adjust sweetness. Spoon into warm bowls, top with toasted walnuts, and finish with a drizzle of honey and a pinch of flaky salt.
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