Local chefs have begun dressing up this morning classic using minimally processed steel-cut or old-fashioned oats and grown-up toppings such as pistachios and Mission figs. Say hello to the contemporary hot cereal.
- DJ’s Berkeley Cafe
Chef Devin Stallings gives his oatmeal eaters culinary license. His organic, Irish steel-cut oats arrive plain with a smattering of accompaniments,
including small servings of pistachios, dried dates and cranberries, brown sugar, and milk. It’s up to you to craft the ideal blend of sweet, nutty perfection. 3838 Tennyson St., 303-482-1841, djscafe.biz
- Edge Restaurant & Bar
Oatmeal is an art at this downtown spot. For the seasonal berry cereal (brunch only), chef Simon Purvis blends strawberries, raspberries, blackberries, and blueberries into a warm fruit purée, which he stirs into made-to-order steel-cut oats. Served with whole berries, hot milk, and banana-walnut bread, this elegant, fruit-forward cereal is worth savoring slowly. 1111 14th St., 303-389-3343, edgerestaurantdenver.com
Drawing its inspiration from dessert, Snooze dishes up a vanilla-almond oatmeal brûlée. The old-fashioned breakfast comes topped with a thin layer of crystallized brown sugar. Crack it, just as you would crème brûlée, and scoop up sweet bites of hearty oats, slivered almonds, and seasonal fresh fruit. Multiple locations, snoozeeatery.com
At this Boulder newcomer, the steel-cut oats arrive with a choice of fresh strawberries, sliced bananas, blueberry syrup, or Mission figs. Order the latter for a sweet one-up on ho-hum raisins. 2777 Iris Ave., Boulder, 303-443-2333, snoozeeatery.com/li>