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Steel Cut Oats with Peanut Butter, Honey and Cinnamon

Steel Cut Oats with Peanut Butter, Honey and Cinnamon

We’ve had a few sleepless nights here in the Hickey household. Neko’s teeth seem to be breaking through in rapid succession and our days, despite the diminishing sunlight, feel longer than ever.

I’ve never been one to function well on little sleep. This weekend, I scooped a spoonful of these steel cut oats with peanut butter and honey into her mouth, rather than giving her a spoonful of her cereal. Needless to say, after she protested and I realized what I had done, I spent the next twenty minutes panicking about her potential reaction to: a. honey and b. peanut butter. Neither seemed to affect her and I’m glad to know that this kid of mine can chow down on both in due time.

Steel Cut Oats with Peanut Butter, Honey and Cinnamon

There is one upside to an early rise that is inherent to San Francisco — a sound that I could identify, even in my sleep. The fog horns. They are strangely calming, grounding. When I lie awake in bed, toasty, with just my nose sticking out, well before my alarm clock would ring (at the ungodly hour of 6 am), I like to listen to the fog horns. Thinking of the boats that may be gliding underneath the Golden Gate Bridge, just a few miles away from my home.

I’ve lived most of my life near an ocean, and its proximity is a fail proof reminder that waves keep crashing, life goes on. Some nights we sleep, some nights we don’t. We fight and we conquer and fight some more and conquer some more, and then we rest.

This recipe, humble as it may be, caught my eye in the beautiful Kinfolk Table cookbook. Even for those who don’t cook, The Kinfolk Table is a beautiful book, filled with stories and photographs from some huge talents including the likes of Sarah from My New Roots, Sara and Hugh from Sprouted Kitchen, photographer Alice Gao, and The Jewels of New York.

Steel cut oats aren’t sexy by and large, but with a swirl of peanut butter, a drizzle of honey, and a sprinkle of cinnamon, they’re good enough to serve to someone you might be trying to impress. In fact, steel cut oats were Matt’s breakfast staple when we first started dating. To this day, they transport me to mornings at his apartment, when he’d patiently stir and watch the pot, then scoop creamy, toothsome oats into bowls and top them with brown sugar.

I ran the photos in this post through one of my favorite apps, VSCO Cam (can you pleeeease develop a desktop app??). I love the dreamy filters and ability to manually change temperature, exposure and contrast.

Steel Cut Oats with Peanut Butter, Honey and Cinnamon

Steel Cut Oats with Peanut Butter, Honey and Cinnamon
adapted from The Kinfolk Table
Note: I doubled the recipe to serve two

4 cups of water
1 cup of steel cut oats
2 tablespoons of creamy peanut butter
honey, to taste
ground cinnamon, to taste

1. Add water to a medium saucepan and bring it to a boil. Add the oatmeal, stir until it begins to thicken, then reduce the heat to low and simmer for approximately 30 minutes, or until thickened. You can stir the oatmeal occasionally to keep it from sticking to the bottom of the pot.
2. Divide oatmeal among bowls. Stir a tablespoon of peanut butter into each bowl. Stir in honey and cinnamon, to taste. Serve warm.

Musical Pairings: White Denim – Corsicana Lemonade + Steel Cut Oats with Peanut Butter, Honey and Cinnamon

WHITE-DENIM-CORSICANA-LEMONADE More on the Turntable.

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Posted by Kasey

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Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • Nicole | Eat This Poem

    I have similar fog horn memories from my days in Santa Barbara. You’re right, they’re grounding in a way, and I always found their low groans to be comforting when I lived by the sea. Agreed about VSCO – a desktop app would be amazing!

  • cindy ensley

    I only recently embraced oatmeal as a breakfast option and also discovered that peanut butter makes it even better! This looks great and love the application of VSCO on these photos.

  • Alphaprep

    So, they have presets you can purchase for Lightroom, but they cost… nearly as much as Lightroom :( I agree though – I love the dreamy filters.

  • http://www.turntablekitchen.com Kasey

    I always associate fog horns with SF, but of course they’d have them in other places! Yay VSCO!

  • http://www.turntablekitchen.com Kasey

    I had never put peanut butter in my oatmeal…Truth. Now I’m gonna do it all the time. VSCO has quite the following already.

  • http://www.turntablekitchen.com Kasey

    Ohh, I use Photoshop but I find that for filters, it’s so much easier to run through another app..I don’t do it often, but sometimes, it’s just fun.

  • Kate

    I really really really want a copy of this book. Maybe for Christmas, I have to curb my personal purchase of cookbooks, it’s getting insane!

  • http://www.turntablekitchen.com Kasey

    It’s truly a beauty. My cookbook collection is out of control, but I can never seem to downsize. One day or another, they all come in handy!

  • http://londonbakes.blogspot.com Kathryn

    I love how evocative this post is – I feel like I can almost hear those fog horns from where I’m sitting now. And the photographs really capture that dream-like state of a foggy early morning in San Francisco. Totally beautiful.

  • http://www.turntablekitchen.com Kasey

    Thanks dear! I’m glad that San Francisco feeling comes through. xx

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