I decided to use Steel Cut oats instead of rolled oats as I had recently posted a rolled oats recipe for my home made granola. It has been so cold and rainy here that I have been craving puddings – delicious, rich, warm puddings. I have always been a fan of rice pudding and thought to myself, perhaps steel cut oats could be substituted for rice! Deciding to add dates, a bit of cinnamon and some other flavors I pulled together a fabulous warm pudding that will be a great addition to my repertoire!
Oat and Date pudding
1/2 c steel cut oats, cooked*
1/2 c chopped dates, loosely packed
2 TBSP butter
1 TBSP lemon juice
1/4 c organic half and half
1/2 tsp salt
*To cook the oats, bring 2 cups water to a boil, then add the oats. Cook on medium high for about 3-5 minutes or until the cooking liquid starts to thicken. Turn to low, cover, and simmer for 25-30 minutes or until all the water is gone. Very similar to rice!
You will notice that there is no additional sugar in this recipe. I find the dates more than sweet enough, however if you’d like to add sugar you can do so by mixing it with the dates and butter while you are cooking them down. I wouldn’t add more than 1/4 c.
Melt the butter in a saucepan and add the dates and lemon juice (and optional sugar). Cook on medium low until the dates have softened and soaked up all the butter, stirring regularly.
Combine the cooked oatmeal, dates, cream and egg and cinnamon in a round dutch oven and bake, covered, at 350 for 25-30 minutes or until the custard has set. You can remove the cover after 15-20 minutes so as to brown the top, however if you take it off sooner your pudding will dry out.