When I was a kid, my parents couldn’t get me to eat oatmeal in any form for love nor money. I disliked the sticky, pasty consistency of the version that was often dished up for breakfast. The few times that I gave in to eat oatmeal it was usually in cookie form.
My opinion of the mighty oat changed in college, when I experienced steel-cut oats. Honestly, I probably would have never given them a second look, but I was hungry, extremely cold, and had yet discovered a love of coffee. A friend handed me a bowl of the stuff.
The nutty flavor of the steel-cut oats changed my opinion about oatmeal pretty quick. It has become one of my favorite cold-morning breakfasts. I eventually learned to like rolled oats, and use it in cookies often.
What’s the difference in steel cut and rolled oats? Steel-cut oats (aka Scotch oats or Irish oatmeal or pinhead oats) are unrefined and closely resemble the natural oat grain. The hulled grain, called a groat, is simply sliced. For rolled oats (regular or old-fashioned) the groats have been steamed and rolled, reducing the cooking time to approximately 15 minutes. Quick oats, are groats that have been cut into pieces and rolled even finer to cook faster, about 5 minutes. Instant oats are made with cut groats that have been precooked and dried before being rolled. most instant oatmeal is packaged with salt, sugar and other flavorings.
One thing to note about recipes and oatmeal: old-fashioned and quick oats can be interchanged in recipes. Instant oats cannot be interchanged for quick or old-fashioned oats.
Top 5 Reasons to Eat Oats
Your Turn: What is your favorite way to enjoy oatmeal?
1-1/2 cup old-fashioned rolled oats, ground
1 cup almond flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2/3 cup brown sugar
2 large egg
2 teaspoon vanilla extract
2 cup dark chocolate chips, 60% cacao
1 cup pecans, chopped
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
Grind oats in a blender or food processor. Transfer to a medium bowl and stir in almond flour, whole-wheat flour, baking soda and salt.
Using a stand mixer or hand mixer, cream together butter and sugar until fluffy. Add egg and vanilla; beat until smooth and creamy. With the mixer running on low, add the dry ingredients, until just combined. Stir in chocolate chips and nuts.
Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 12 to 15 minutes until light golden brown. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Store in air tight container. Makes 4 dozen
Steel-Cut Oatmeal with Apples and Cinnamon
2 tablespoon butter
1 cup steel cut oats
2 apples, peeled, cored and cut into ½-inch pieces
3 cups boiling water
1/2 cup whole milk
1/2 cup low-fat buttermilk
2 tablespoon brown sugar
1/2 teaspoon cinnamon
In a large sauce pot, melt butter. Add the oats and stir for 2 minutes to toast. Add apples and stir to combine. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
Add milk, buttermilk, sugar and cinnamon. Stir, gently, to combine. Cook for an additional 10 minutes. Spoon into a serving bowl.
To reheat, place 1 cup cooked oatmeal in microwave proof bowl. Stir in 1/3 cup buttermilk. Microwave in 1 minute increments, stirring between, until hot.
Overnight Variation Using Slow Cooker
Use a 3-1/2 quart or larger slow cooker. Spray the inside of the crock with nonstick spray. Add all ingredients in the crock. Set slow cooker to cook on low for 6 to7 hours.
Fruit and Nut Oatmeal Breakfast Cookies
1/2 cup unsalted butter, room temp
1 cup firmly packed brown sugar
2 large eggs, beaten
1/2 cup applesauce
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 cup diced dried fruit
3/4 cup chopped walnuts
Preheat oven to 350 F. In large mixing bowl, cream together sugar and butter with an electric mixer until light and creamy. Add eggs, applesauce, and vanilla; beat well. Add flour, baking soda, cinnamon, and salt; mix well. Fold in oats, dried fruit, and nuts until combined. Drop cookie dough by large rounded tablespoonfuls on to silicon-lined cookie sheets (or spray with non-stick vegetable oil), press with the back of a fork to slightly flatten. Bake 15-20 minutes or until edges are lightly browned. Cool for a few minutes on the pan, and then transfer to a wire rack. Cool completely before storing in an airtight container or cookie jar.
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon ground cinnamon
1 tablespoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 cup honey
1/4 cup pure maple syrup
1/4 cup (packed) light brown sugar
2 cups rolled oats
1 cup shelled pumpkin seeds
1 cup shelled sunflower seeds
1 cup whole almonds
1/2 cup dried cranberries
1/2 cup raisins
Preheat the oven to 350 F. Combine the butter, cinnamon, nutmeg, and cloves in a small heavy saucepan over medium heat and stir for 1 minute, or until the butter has completely melted. Add the honey, maple syrup, and brown sugar and stir for 2 minutes, or until the sugar dissolves and the mixture comes to a simmer. Set aside. Spray a large heavy baking sheet with nonstick spray. Combine the oats, pumpkin seeds, sunflower seeds, and almonds in a large bowl. Drizzle the warm syrup over the oat mixture and toss to coat well. Transfer the oat mixture to the prepared baking sheet, forming an even layer. Bake, stirring occasionally, for 30 minutes, or until the mixture is dry. Stir in the cranberries and raisins and continue baking for 10 minutes, or until the granola darkens slightly. At this point, the granola will still be soft, but as it cools it will become crunchy. Transfer the baking sheet to a cooling rack and let the granola cool completely. It will set into chunks, so simply break it up into smaller bits.
Steel-Cut Oatmeal Pilaf
Adapted from McCann’s Irish Oatmeal Pilaf
1 cup McCann’s Steel Cut Irish Oatmeal
3 tablespoons olive oil
1 cup onion, diced
1/2 cup fennel, diced
2 tablespoons celery, diced
3 cloves garlic, minced
1 tablespoon fresh parsley, minced
1/2 teaspoon fresh thyme, minced
1/2 teaspoon fresh marjoram, minced
3 cups vegetable broth, warmed
salt & pepper to taste
1 cup red bell pepper, diced
1/4 teaspoon red pepper flakes
Preheat oven to 400 F. Distribute oats evenly over a baking sheet with sides. Place in preheated 400° oven and toast for 5 minutes. Remove from oven and set aside. Heat olive oil in a heavy saucepan over medium high heat. When hot, stir in onion, fennel, celery, garlic and herbs. Sauté for 4 minutes or until vegetables are soft. Add oats and stir to combine. Stir in warm broth. Raise heat and bring to a boil. When boiling, lower heat. Add salt and pepper to taste. Cover and simmer for 25 minutes or until broth has been absorbed and the oats are just tender. Remove from heat and stir in red pepper and pepper flakes. Season to taste with additional salt and pepper, if necessary. Serve hot.
Categories: Food & Recipes