STEEL-CUT OATMEAL
Delicious and hearty breakfast.
Provided by rblakley
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
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.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 41.8 g, Cholesterol 2.4 mg, Fat 12 g, Fiber 5.7 g, Protein 10.5 g, SaturatedFat 3.1 g, Sodium 232.8 mg, Sugar 8.4 g
RICE COOKER STEEL-CUT OATS
The rice cooker isn't a one-trick pony: It's actually the secret to waking up to hot, creamy oatmeal. Steel-cut oats soften in the machine while retaining their nutty flavor and nubby chew - all without any effort on your part. Since rice cooker models vary, you can play around with the water proportions to achieve your favorite consistency. Generally, though, you'll need a lot more water to oats using a rice cooker because oats stiffen and soak up even more water as they rest after cooking. Once they're done, you can top them however you like, but regardless of whether you prefer your oats sweet or savory, be sure to cook them with salt to enhance their flavor.
Provided by Genevieve Ko
Categories breakfast, brunch, grains and rice, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Combine the oats and salt in a rice cooker. If using a model with a porridge setting and a cooking timer, stir in 3 1/2 cups cold water. If using a standard model, stir in 4 cups cold water.
- If your machine has a timer setting, set it to start cooking 2 hours before you want to eat your oatmeal. If it doesn't have a timer, turn on the machine right before you go to bed. The machine should automatically go to a warming setting after it cooks the oatmeal, but check your machine to make sure.
- Gently stir the oatmeal, then divide among bowls or airtight containers to eat on the go and add the toppings of your choice.
STEEL-CUT OAT PORRIDGE
Steps:
- Bring 3 cups water, 1 cup milk, the cinnamon stick, and the salt to a boil in a medium saucepan. Stir in the oats. Return to a boil. Reduce heat; partially cover. Cook, stirring occasionally, until the mixture is thick and the oats are tender, about 25 minutes. Discard the cinnamon stick.
- Cut the banana crosswise into 1/4-inch-thick rounds. Top the porridge with the banana and dates. Sprinkle with flaxseed. Drizzle each serving with 1 tablespoon milk.
- Soaking Steel-Cut Oats
- Steel-cut oats, also known as Irish or Scottish oats, are the result of chopping the whole oat grains into small pieces with steel blades. Rolled (or old-fashioned) oats, on the other hand, are steamed and flattened before being cut to make them more tender. For this reason, they cook much faster than the steel-cut variety and are often preferred as an everyday option. But if you prefer the pleasantly chewy texture offered by steel-cut oats, there is a way to reduce the cooking time by almost half without sacrificing taste or texture. Simply soak the oats overnight in a pot of water to begin softening the very hard coating that surrounds each grain. Bring the water to a boil before stirring in the oats to jump-start the softening process, and then allow the mixture to come back to room temperature and sit, covered, overnight. In the morning, all you will need to do is warm the oats over medium-low heat, stir, and serve.
- Even if you don't have time to or forget to soak the oats, you can still make them in the morning; it will just take a little bit longer. Stir the oats into boiling, salted water, and simmer for about half an hour. Don't stir too often; it will break up the grains and make the texture gluey.
- You might also decide to toast the oats before cooking to bring out their nutty flavor. Simply heat a little melted butter over medium heat and toast the oats, tossing them gently in the pan or stirring a little with a spoon, until brown and fragrant. Then cook in simmering water.
STEEL-CUT OAT PORRIDGE
Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Bring 3 cups water, 1 cup milk, the cinnamon stick, and the salt to a boil in a medium saucepan. Stir in oats. Return to a boil. Reduce heat; partially cover. Cook, stirring occasionally, until mixture is thick and oats are tender, about 25 minutes. Discard cinnamon stick.
- Cut banana crosswise into 1/4-inch-thick rounds. Top porridge with banana and dates. Sprinkle with flaxseed. Drizzle each serving with 1 tablespoon milk.
Nutrition Facts : Calories 226 g, Cholesterol 2 g, Fat 4 g, Fiber 6 g, Protein 10 g, Sodium 118 g
STEEL CUT OATMEAL
For breakfast, try Alton Brown's Steel Cut Oatmeal recipe from Good Eats on Food Network. Buttermilk, brown sugar and cinnamon add richness to the dish.
Provided by Alton Brown
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.
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- As soon as the liquid boils, stir in the oats and salt. Return the mixture to a steady boil, then immediately reduce the heat to low so that the oats are at a gentle simmer. Don’t walk away from the pot at this point, as oats sometimes like to boil over. If your oats start to foam up and you are concerned, lift the pan right off the heat and let it settle down a bit before returning the pan to the heat to finish cooking.
- Let the oats gently simmer for 20 minutes, stirring occasionally and scraping along the bottom of the pan to prevent sticking. At this point, judge how chewy or creamy you’d like your oatmeal. For softer, creamier oats, continue cooking for 5 to 10 additional minutes, stirring every few minutes until the oatmeal is as tender as you like. If the oatmeal becomes thicker than you’d like, splash in a little extra water or milk to thin it out to your desired consistency.
- Remove the oatmeal from the heat and let sit a few minutes to finish thickening. Enjoy hot with any of your favorite toppings.
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