Spicy Steel Cut Oatmeal With Garlic Chips Recipes
SPICY STEEL-CUT OATMEAL WITH GARLIC CHIPS
vegan, gluten free I often crave a spicy breakfast-chorizo and egg tacos, skillet crisped sweet potatoes with liberally applied Cajun spices, leftover kung pao chicken-and I also believe that nothing can beat a bowl of steel-cut oatmeal in the morning, so I make this meal to satisfy both cravings at once. You might think of hot cereal as a wintertime dish, a prelude to shoveling out the car or leaping over slush lakes in the crosswalks on your hike to work, but this savory version, with crisp scallions, bright cilantro, and vinegary heat from the chile paste, is invigorating all year round. If you'd like some (nonvegan) protein in your bowl, fry an egg (or shredded cooked chicken or firm tofu) in the oil leftover from frying the garlic and set it on top of the oatmeal.
Provided by Liana Krissoff
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a heavy 1 1/2- to 2-quart (1.4- to 2-L) saucepan, combine the oats and 2 cups (480 ml) water. Bring to a boil, then lower the heat and simmer, stirring occasionally, until creamy and tender, about 25 minutes.
- Meanwhile, in a small sauté pan, heat the oil over medium high heat and add the garlic, tilting the pan so the oil is deeper at the edge and the garlic floats as it fries. Fry, stirring, until crisp and golden, about 1 minute. Remove the garlic to a paper towel to drain.
- Spoon the oatmeal into two small bowls. Drizzle with tamari and dollop with chile paste. Sprinkle the scallions, cilantro, and garlic chips over the top and serve.
STEEL-CUT OATMEAL
Chuck Hughes' steel-cut oatmeal is an easy, delicious breakfast to keep you going all day long.
Provided by Chuck Hughes
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix the oatmeal, 4 cups water and salt together in a saucepan and let it simmer on medium-low for 25 minutes. Keep it in the fridge if not eating immediately. (Reheat the quantity of oatmeal desired in a saucepan on medium-low.)
- Add the sugar, butter, cream and fruit and let it go for 5 minutes.
SPICY OATMEAL COOKIE MIX
Brown sugar and spice and everything nice-like cinnamon, coconut, oats and chips-are layered together in pretty jars of yummy, ready-to-bake cookies. It's a quick and easy gift idea that's appreciated any time of year. Remember to include preparation instructions and a list of any additional ingredients needed with your gift tag. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first five ingredients. In a 1-qt. glass jar, layer flour mixture, brown sugar, sugar, oats, chips and coconut, packing well between each layer. Cover and store in a cool, dry place up to 6 months. Yield: 1 batch (4 cups). , To prepare cookies: Preheat oven to 350°. In a large bowl, beat butter, egg and vanilla. Add cookie mix and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool 2 minutes before removing to wire racks.
Nutrition Facts : Calories 90 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 63mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
STEEL-CUT OATMEAL CHOCOLATE CHIP AND WALNUTS COOKIES
Delicious, heart-healthy cookies!! If you are using 3-minute "Quick" steel-cut oatmeal then no pre-cooking of the oats is required. If not, you'll want to cook the oats first and substitute one cup of cooked oatmeal for the raw oats listed in the recipe.
Provided by Belgarion66
Categories Dessert
Time 40m
Yield 40 Cookies, 40 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a small bowl, whisk together the flour, baking soda and salt.
- In a large bowl, combine the eggs, canola oil, maple syrup and vanilla.
- Add the flour mixture to the large bowl and mix until combined.
- Stir in the oatmeal until completely combined.
- Stir in the chocolate chips and the diced walnuts.
- Using a 1 inch cookie scoop, drop cookie dough onto a cookie sheet leaving 2 inches between the drops.
- Bake for 12-14 minutes until the cookies are set and they are starting to brown.
- Transfer the cookies to a wire rack to cool, then store in an airtight container for up to 4 days or freeze until ready to use.
Nutrition Facts : Calories 128.7, Fat 6.6, SaturatedFat 1.4, Cholesterol 9.3, Sodium 95.2, Carbohydrate 16.7, Fiber 0.8, Sugar 8.9, Protein 1.7
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