Sticky Date and Brown Butter Oatmeal (Zaynab Issa, NYT Cooking)

Ingredients:

• 1 tablespoon unsalted butter
• 4 Medjool dates, pitted and torn into smaller pieces
• 1¼ cups milk (plant-based milk also works well)
• ¾ cup old-fashioned rolled oats
• ¼ teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon or cardamom
• Flaky sea salt, for serving
• Fresh fruit, for serving
• Heavy cream, for serving, optional

In a small pot over medium heat, melt butter and cook, stirring occasionally, until the butter foams and browns, about 2 minutes.

Add dates and ½ cup water and cook, undisturbed, until the dates soften, 1 to 2 minutes. Using a wooden spoon, mash the dates into a paste.

Add milk, oats, vanilla and cinnamon, and stir to combine. Bring to a simmer, then cook, stirring occasionally, until the oats are tender and the oatmeal has reached your desired consistency, 4 to 6 minutes.

Divide the oatmeal between bowls, sprinkle with flaky sea salt and serve with chopped fruit and a drizzle of cream, if desired.