Chef Kittie: Brown Butter Oatmeal

by Kittie Bernott in , , , , , ,

Did you know I wrote a food blog? It was a lot of fun. I adore cooking and I do it regularly, so the blog was a natural evolution. However, I decided to forego the Food Blogger route because my dinner kept getting cold while I strived for the elusive perfect photograph, and it ruined the fun a bit. 

I am now dabbling with my smartphone to see if I can recapture the joy of recipe sharing without the hassle of the equipment. Breakfast today seemed a good way to start! 

I got the idea of toasting oats in butter before cooking from Neil Gaiman, and I like to brown my butter for a deeper, more nutty flavor. Plus, if you make this for other people, they will be suitably impressed by your culinary know-how. 


Brown Butter Oatmeal

  • 1 cup Oatmeal
  • 2 cups Water or Milk
  • 1 tablespoon Unsalted Butter
  • A pinch of salt
  1. Melt butter in a saucepan over medium-low heat until it turns dark gold in color and smells nutty, 2-4 minutes. Stir in oats and salt, mix well to coat. Increase heat to medium and cook oats until they smell toasty, 3-5 minutes.
  2. Slowly pour in water or milk, stirring to combine. Increase heat to high and bring oat mixture to a gentle boil. Cook for one minute.
  3. Remove from heat, cover and let sit for five minutes, longer for a thicker consistency. 
  4. Top with favorite fruit and/or sweetener.


For breakfast today, I stirred in halved strawberries, a tablespoon of brown sugar, and a pinch of cardamom, which lent a delicate spice note. I garnished with thyme, not only because it looks pretty, but also because it tastes delicious with strawberries. 

This recipe absolutely works with steel cut and other slow cook oats. Follow step 1, then cook according to the package directions. 

If you do not cook with dairy, margarine works well instead of butter, but it will not brown. Melt in a saucepan, stir in oats right away, and follow recipe. Additionally, almond milk or soy milk would work well - the oatmeal pictured above was cooked with half almond milk, half water.