Steel Cut Oats Italian Style Recipes
STEEL-CUT OATS ITALIAN STYLE
Steel-Cut Oats combined with Italian Sweet Crème, topped with chopped Maple Walnuts and a dash of Cinnamon.
Provided by Potagekempcc
Categories Oatmeal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil in a medium saucepan. Stir in quick-cooking steel -cut Irish oatmeal and reduce to a simmer for 5-7 minutes.
- Stir in Italian Sweet Creme, milk and cook oatmeal 1-2 minutes.
- Remove oatmeal from heat and let stand for a minute.
- Place Steel-Cut Irish Oatmeal in warm bowls and add 1-tablespoon chopped Maple Walnuts.
- Garnish with a dash ground cinnamon and serve.
- Chef's Note: Recipe can be doubled.
Nutrition Facts : Calories 20.3, Fat 1.1, SaturatedFat 0.7, Cholesterol 4.3, Sodium 79.3, Carbohydrate 1.7, Fiber 0.2, Protein 1
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
SLOW-COOKER STEEL-CUT OATS
This is a practically effortless way to have a hot breakfast ready to go the moment you wake up. The trick to cooking perfect steel-cut oats in the slow cooker is to make use of the auto-warm setting, which switches on when the set cook time is over. (The majority of modern slow cookers have this function, though some older ones may not.) Cooking the oatmeal on low for two hours, then on warm for up to six more ensures very creamy, risotto-like oats that have a pleasant chew. (You can also cook the oats on low for 4 hours, then immediately serve, but if you venture any longer than that, the oats may overcook.) Think of this as a whole-grain meal that you can take in any sweet or savory direction you like: Top with a pat of butter and a squeeze of honey, or a sprinkle of salt and a bit of hot sauce, or any of the topping suggestions below.
Provided by Sarah DiGregorio
Categories breakfast, grains and rice, main course
Time 8h
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a 6- to 8-quart slow cooker, combine the oats, salt and 4 cups water. Cover and set the cook time to 2 hours on low, at which point the slow cooker will automatically switch to warm. Cook on warm until the oatmeal is creamy and tender, about 6 more hours. (The 6 hours on warm is not optional; the oats will not be done after 2 hours on low. If you wish to cook them more quickly, you can cook for 4 to 5 hours total on low.) Ladle into bowls and serve with the toppings of your choice.
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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.
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