Ingredients
- 180 g steel-cut oats
- 900 ml water
- 1/2 tsp salt
- 60 ml Québec maple syrup
- 120 ml whole milk or cream
- 40 g toasted walnuts
- 1/2 tsp ground cinnamon
Method
- Bring water and salt to a boil, then stir in the oats.
- Simmer gently for 20 minutes, stirring often, until creamy but textured.
- Stir in maple syrup and cinnamon during the final minute.
- Spoon into bowls and top with milk or cream, walnuts, and extra maple syrup.
Conversion and rationale
Original sweetener (classic version): 50 g brown sugar
Conversion used: Replace 50 g brown sugar with 60 ml maple syrup; reduce the cooking water by 30 ml. No oven adjustment is needed.
Why Quebec maple syrup: Maple adds depth to the oats while preserving their nutty, whole-grain character. It is a natural regional alternative to brown sugar for a warming breakfast.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →