Brown Butter Oat Porridge with Maple Walnuts

Steps

1. Before you start, chop the walnuts and measure the maple syrup, dividing it into two equal halves: one half glazes the walnuts, the other half is drizzled over the porridge at the end.
2. In a medium pot over medium heat, toast the walnuts dry for 3 to 4 minutes, stirring, until fragrant. Add the first half of the maple syrup, stir for 1 minute until the nuts are glossy and sticky, then scrape them onto a plate to cool.
3. Wipe out the pot, return it to medium heat and add the butter. Cook, swirling, for 2 to 3 minutes until it foams and smells nutty with golden-brown flecks.
4. Add the oats to the brown butter and stir for 2 to 3 minutes until they smell toasty and lightly golden.
5. Pour in the whole milk and the water, add the salt and cinnamon, and bring to a gentle simmer, stirring.
6. Lower the heat and simmer for 6 to 8 minutes, stirring often so the bottom doesn't catch, until the oats are tender and the porridge is thick and creamy.
7. Rest off the heat for 2 minutes, then spoon into four bowls. Top with the maple walnuts and drizzle with the remaining half of the maple syrup.