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Thanks to our friend Chef Kristin Cole for this tasty recipe. Check out her private chef services and classes at kristin-cole.com
Ingredients
1 c. steel cut oats
2 c. water
cinnamon stick
2 t. unrefined coconut oil
2 t. rose petal jam
2 T. toasted, chopped walnuts
2 medjool dates, sliced in thin rounds
drizzle of heavy cream (slightly warmed)
cardamom
flaky sea salt (hawaiian black lava or maldon work well here)
sliced summer fruit (Frog Hollow Farm peaches, nectarines, plums, pluots)
Preparation
Bring water and a pinch of kosher salt to a boil, add cinnamon stick and steel cut oats, and mix. Reduce heat and stir oats frequently for 10 minutes until smooth texture is attained. Divide oatmeal into two bowls (removing cinnamon stick) and dollop a teaspoon of coconut oil on top of each. Continue to top with the rose petal jam, date rounds, walnuts, sprinkle of cardamom and sea salt. Pour heavy cream around the perimeter of the bowl for added creaminess. Top with seasonal stone fruit and enjoy immediately!
