Brown Butter Chocolate Oatmeal Recipes

Steps:

• Melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. Pour browned butter into a bowl and set aside to cool.
• Preheat oven to 325 degrees F (168 degrees C).
• Beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. Beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth and uniform in color.
• Mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir to get a cookie dough. Stir chocolate chips into the dough. Drop dough by heaping teaspoonful onto baking sheets.
• Bake in preheated oven until edges and bottoms are golden brown, about 12 minutes. Cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.

Steps:

• Select Sauté on the Instant Pot and melt the butter. Add the oats and sauté, stirring often, for about 5 minutes, until aromatic and lightly toasted. Add the water and salt and stir to combine, making sure all of the oats are submerged in the liquid.
• Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Porridge settingand set the cooking time for 12 minutes at high pressure.
• Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the oatmeal to incorporate any extra liquid.
• Ladle the oatmeal into bowls and serve with brown sugar and cream.
• Variations
• Apple cinnamon: Stir in 1 apple, chopped, and 1/2 teaspoon cinnamon with the water.
• Pumpkin spice: Stir in 1 cup pumpkin puree, 1/4 cup maple syrup, and ¾ teaspoon pumpkin pie spice with the water.
• Peanut butter-banana: Stir 1/4 cup creamy peanut butter into the finished oatmeal. Top each serving with banana slices.
• Blueberry almond/pecan: Top each serving with a handful of fresh blueberries, a scattering of toasted sliced almonds or pecans, and a drizzle of honey.
• Savory sesame soy: Omit the salt. Stir in 2 tablespoons soy sauce and add 1/2 teaspoon toasted sesame oil with the water. Serve topped with a fried egg.

Steps:

• Melt butter over medium heat in a stainless steel saucepan (this is important so you can tell when the butter has browned.) Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove pan from heat and carefully pour browned butter into a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, oats, salt, and baking soda together in a bowl until well combined; set aside.
• Add both sugars to the bowl with the browned butter and beat with an electric mixer until smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add flour mixture in 3 batches, mixing well after each addition. Stir in chocolate chips.
• Using a 1 1/2 tablespoon spring-hinged scoop, scoop out dough and place 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 13 minutes. Transfer cookies to wire racks and allow to cool.