I love oats with butter and sugar. The key is to add the fat later in the form of butter, and not at the beginning for a luxurious breakfast experience.
- 160 g (1½ cups) quick oats
- 375 ml (1½ cups) milk
- good pinch of salt
- 25 g cold butter, cut into 4 thin slices
Masala chai sugar
- 55 g (¼ cup) caster sugar
- 60 g (¼ cup) brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground cloves
- ½ tsp ground ginger
- ¼ tsp finely ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the masala chai sugar, place all the ingredients in a bowl and stir to combine well.
- Combine the oats, milk and 375 ml (1¾ cups) water in a saucepan and bring to a simmer. Simmer for 1 minute, then remove from the heat to stand for 1 minute. Transfer the oats to a serving bowl and sprinkle the top liberally with the masala chai sugar. Add a good pinch of salt and place a small pat of butter in the centre of each bowl.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.