Time 30m Number Of Ingredients 6 Steps:
Combine water (or milk) and salt in a small saucepan. Bring to a boil. Stir in oats and reduce heat to low; cook, stirring occasionally, until the oats are the desired texture, 20 to 30 minutes. Serve with your favorite toppings, such as milk, sweetener, cinnamon, dried fruits or nuts.
Time 45m Yield 4 servings Number Of Ingredients 7 Steps:
In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring. Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.
Time 25m Yield 12 muffins Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups. Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries. Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.
Time 6h5m Yield 3-4 serving(s) Number Of Ingredients 9 Steps:
Place all ingredients in a 2 quart slow cooker. (If you want to make a smaller amount please use a smaller crock pot or crockette. This won’t work in a 6 quart cooker). Cover and cook on LOW 6-8 hours. It might form a “crust” around the outside. Just scrape it down with a spoon and stir.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Bring water and salt to a boil in a saucepan. Stir oats into boiling water. Cook oats until thick and soft, 20 to 30 minutes. Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently. Sprinkle sugar over the oats to serve.
Time 8h40m Yield 4 Number Of Ingredients 9 Steps:
Bring water and salt to a boil in a pot. Pour in oats and return to a boil while stirring. Reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove oats from heat and immediately stir in walnuts and raisins. Stir in agave nectar, vanilla extract, and cinnamon. Divide oat mixture into 4 portions in bowls. Cover and refrigerate for 8 hours or overnight, up to 5 days. When ready to prepare, add 2 tablespoons milk to each portion. Heat in a microwave for 1 minute and 30 seconds, stirring halfway through cook time.
More about “steel cut oatmeal recipes”
Time 30m Number Of Ingredients 5 Steps:
The night before: In a 2-quart saucepan, bring 2 1/2 cups water to a boil. Add 2/3 cup steel-cut oats (not quick-cooking). Stir, let cool to room temperature. Cover; refrigerate in pan overnight. In the morning: Add 1/8 teaspoon coarse salt to pan; bring to a boil. Reduce heat to low, and simmer until oats are tender but still chewy, 12 to 15 minutes, stirring occasionally. Stir in 1/3 cup milk, and cook until creamy, 2 to 3 minutes. Divide between 2 bowls. Spoon on light-brown sugar and toppings (such as banana chips or sliced apricots), if desired. For a crunchy texture, add toasted nuts.
