Cranberry Cinnamon And Brown Sugar Steel Cut Oats Recipes

OATMEAL CRANBERRY COOKIES

Provided by Food Network

Categories dessert

Time 32m

Yield 5 dozen cookies

Number Of Ingredients 13

Oatmeal Cranberry Cookies image

Steps:

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

Ingredients

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

CRANBERRY-NUT OATMEAL COOKIES

I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.

Provided by KATSINTHEKITCHEN

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 12

Cranberry-Nut Oatmeal Cookies image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17.8 g, Cholesterol 23.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 101.1 mg, Sugar 10.2 g

Ingredients

1 cup unsalted butter at room temperature
1 ½ cups light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups old-fashioned rolled oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ teaspoons coarse kosher salt
½ teaspoon ground nutmeg
½ cup dried cranberries
½ cup chopped toasted pecans

CRANBERRY, CINNAMON, AND BROWN SUGAR STEEL CUT OATS

I love instant oatmeal 'raisins and spice' flavor, but I wanted better oats, so this is my own twist. This recipe is not 'quick,' but if you make this large amount, you can refrigerate in small storage containers for a quick and easy snack or meal. This oatmeal taste great hot but even tastes good cold when you are on the go.

Provided by Be Prime

Categories Main Dishes

Time 45m

Yield 8

Number Of Ingredients 8

Cranberry, Cinnamon, and Brown Sugar Steel Cut Oats image

Steps:

Bring water to a boil in a large pot. Stir oats into boiling water and cook at a boil until the mixture begins to thicken, about 5 minutes. Season oats mixture with salt; stir.
Reduce heat to low and simmer oats until beginning to soften, about 20 minutes.
Stir milk, brown sugar, melted butter, and cinnamon together in a bowl with a whisk until smooth; stir into the oats mixture. Continue cooking the oats until tender, 10 to 15 minutes more.
Stir cranberries into the oatmeal to distribute throughout the mixture; cook just until the berries are warmed, 2 to 3 minutes.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 50 g, Cholesterol 6.9 mg, Fat 4.9 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 2 g, Sodium 80.6 mg, Sugar 21 g

Ingredients

8 cups water
2 cups steel-cut oats
1 dash salt
1 cup whole milk
⅓ cup brown sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon
1 cup dried cranberries

CRANBERRY, CINNAMON, AND BROWN SUGAR STEEL CUT OATS

I love instant oatmeal 'raisins and spice' flavor, but I wanted better oats, so this is my own twist. This recipe is not 'quick,' but if you make this large amount, you can refrigerate in small storage containers for a quick and easy snack or meal. This oatmeal taste great hot but even tastes good cold when you are on the go.

Provided by Be Prime

Categories Main Dishes

Time 45m

Yield 8

Number Of Ingredients 8

Cranberry, Cinnamon, and Brown Sugar Steel Cut Oats image

Steps:

Bring water to a boil in a large pot. Stir oats into boiling water and cook at a boil until the mixture begins to thicken, about 5 minutes. Season oats mixture with salt; stir.
Reduce heat to low and simmer oats until beginning to soften, about 20 minutes.
Stir milk, brown sugar, melted butter, and cinnamon together in a bowl with a whisk until smooth; stir into the oats mixture. Continue cooking the oats until tender, 10 to 15 minutes more.
Stir cranberries into the oatmeal to distribute throughout the mixture; cook just until the berries are warmed, 2 to 3 minutes.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 50 g, Cholesterol 6.9 mg, Fat 4.9 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 2 g, Sodium 80.6 mg, Sugar 21 g

Ingredients

8 cups water
2 cups steel-cut oats
1 dash salt
1 cup whole milk
⅓ cup brown sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon
1 cup dried cranberries

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PERFECT STEEL-CUT OATS - COOKIE AND KATE

Web Jan 6, 2016 Recipe as written below yields 4 modest servings (about 3 cups total, or ¾ cup per serving). Scale Ingredients 3 cups water 1 cup …
From cookieandkate.com
4.8/5 (283)
Calories 210 per serving
Category Breakfast

In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil (or butter) in a 12-inch skillet over medium heat. Once shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.
Stir the oats into the simmering liquid. Reduce the heat to medium-low, adjusting as necessary to maintain a gentle simmer. Cook for about 20 minutes, stirring occasionally, until the mixture is very thick.
Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it’s done.
Remove from heat and stir in any mix-ins that you’d like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature.

Cranberry Cinnamon And Brown Sugar Steel Cut Oats Recipes

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CRANBERRY, CINNAMON, AND BROWN SUGAR STEEL CUT OATS

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