Tiny New York Kitchen: Oatmeal With Raisins & Maple Cream

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By Victoria Hart Glavin of Tiny New York Kitchen

The best oatmeal that I’ve ever had was the first time I stayed in the Lake District. It was the beginning of fall and there was a bit of a chill in the mornings. The woman who ran the small Inn was a very nice Northern England type who would get up very early every morning to get this oatmeal started. I can still taste it years later. Steel-cut oats are the secret ingredient for this unbelievable oatmeal. ”


  • 3 1/2 Cups Water
  • 1 Cup Heavy Whipping Cream
  • 1/2 Cup Maple Syrup
  • 1 Cup Steel-Cut Oats
  • 1/3 Cup Raisins
  • 3 Tablespoons Brown Sugar
  • 1/2 Teaspoon Ground Cinnamon
  • 1/3 Cup Chopped Walnuts (Optional)

Bring water to a boil in small saucepan.

Combine cream and maple syrup in small pitcher and set aside to come to room temperature.

Gently stir oats into boiling water and return to boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until water is absorbed and oats are tender.

While oats are cooking, put raisins in small bowl, cover with warm water, and set aside to plump for 15 minutes. Remove raisins from water and pat dry. Toss with brown sugar until nicely coated. When oatmeal is ready, stir in cinnamon and half of maple cream. Ladle oatmeal into individual bowls.

Top each with small handful of raisins and walnuts. Serve with remaining maple cream.

Serves 4

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.