Cranberry Cinnamon And Brown Sugar Steel Cut Oats Recipes

Steps:

• In a large bowl, combine oats, Rice Krispies, cranberries, flax, 1 teaspoon cinnamon and nutmeg., In a large saucepan, combine brown sugar, corn syrup, oil and honey; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla and salt., Stir in oat mixture; toss to coat. Press firmly into a 9-in. square pan coated with cooking spray. Combine sugar and remaining cinnamon; sprinkle over bars. Cool completely. Cut into bars.

Steps:

• 1. Place water into a medium sized saucepan; over med-high heat bring water to a rolling boil. While water is heating, measure out the oats, cranberries and cinnamon, place in small bowl (I use a paper plate). When water comes to a boil, stir the oatmeal and cranberry mixture into the water. Let mixture return to a boil then turn heat down to where it is still bubbling, just not so hard. Cook for about 20 minutes, stirring occasionally. Oats will be done when all liquid is absorbed. Serve hot with a spoon of brown sugar and a little milk or your favorite topping for oatmeal.
• 2. Note: I put a spoonful of splenda brown sugar on my serving. I also like peaches cut up into my oatmeal. Makes it taste like peach cobbler. There are many brands of Steel Cut Oats. McCaan's, Quaker (they are hard to find), I use Bob's Red Mill only because they seem to be a little less expensive. I do believe they are a bunch cheaper if you have a Whole Foods Market near you.

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.

Steps:

• Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner. Place apples, cranberries, oats, brown sugar, butter, vanilla extract, cinnamon, and nutmeg inside. Pour in milk and water and mix to combine. Cover.
• Cook on Low for 6 to 8 hours. Sprinkle cooked oatmeal with chopped walnuts.

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.

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.