Ingredients:

  • 3 tbsp (42g) unsalted butter
  • 1/2 cup (75g) Medjool dates, pitted and finely chopped
  • 1/4 tsp (1.5g) sea salt
  • 1 cup (90g) old-fashioned rolled oats
  • 2 cups (480ml) whole milk
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Place the butter in a small heavy-bottomed saucepan over medium heat. Stir constantly until the butter foams, smells nutty, and develops small brown specks.
  2. Immediately add the chopped dates and salt to the brown butter, stirring for 1-2 minutes until the dates soften and begin to release their sugars.
  3. Stir in the rolled oats, coating them thoroughly in the butter and date mixture. Toast for 60 seconds to roast the starch.
  4. Pour in the milk and add the ground cinnamon. Bring to a gentle simmer, stirring frequently.
  5. Cook for 5-7 minutes, or until the oatmeal has reached a thick, velvety consistency.
  6. Stir in the vanilla extract during the final 30 seconds of cooking.