We’ve adapted our Roasted Persimmon Oatmeal to make this vibrant and juicy stone fruit showstopper. With a little prep the night before, this recipe can easily be scheduled for a no-fuss breakfast. Once the oats and plums are ready, use a stand mixer or hand mixer to whip up the light, velvety, and slightly sweet ricotta topping. And no need to search for perfectly ripe plums, Suvie’s slow cook gently softens the fruit and transforms the brown sugar and butter into a caramelized syrup.
Brown Sugar Plums over Oatmeal with Whipped Ricotta
- 1 cup steel cut oats
- 3 cups water
- 4 dates, roughly chopped
- ¼ tsp ground cardamom
- ¼ tsp kosher salt
- 3 ripe red plums, pitted and cut into quarters
- 2 tbsp packed light brown sugar
- 2 tbsp salted butter, melted
- 1 cup whole milk ricotta
- 1 tsp honey
- 4 tbsp roughly chopped salted roasted pistachios
1) In a Suvie pan, stir together 1 cup old fashioned oats, 3 cups water, 4 dates, ¼ tsp cardamom, and ¼ tsp salt. Insert pan into the top of your Suvie.
2) Place plums in a Suvie pan, drizzle with 2 tbsp salted butter, and sprinkle with 2 tbsp light brown sugar. Coat plums in sugar and butter, and arrange them cut-side up. Insert pan into the bottom zone of your Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
3) After the cook, remove pans from Suvie and stir oats to incorporate. In the bowl of a stand mixer fitted with a whisk attachment, add 1 cup ricotta and 1 tsp honey. Whip ricotta on medium speed for 2 minutes, until light and fluffy.
4) To serve, divide oatmeal between bowls and top with whipped ricotta and plums. Garnish with 4 tbsp crushed pistachios.
Nutritional Information per serving (4 servings per recipe): Calories 347, Total Fat 17g, Total Carbohydrates 41g, Total Sodium 251mg, Total Protein 10g
What is the cook time for the oatmeal?
Hi Anne, the settings for this recipe are Slow Cook, Low for 2 hours. As a reminder, your Suvie always assigns the same time and temperature for both zones when using Slow Cook.
Thanks so much, Caroline!