VANILLA SPICE OATMEAL
Provided by Ellie Krieger
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
- In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
- When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.
- Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon.
Nutrition Facts : Calories 255 calorie, Cholesterol 4 milligrams, Sodium 40 milligrams, Carbohydrate 51 grams, Protein 8 grams
SPICED IRISH OATMEAL WITH CREAM AND CRUNCHY SUGAR
A shower of heavy cream and plenty of caramelized Demerara sugar may make these Irish oats seem more like dessert than something you'd serve first thing in the morning, but that's all the more reason to bake them up for a special occasion breakfast or brunch. Cardamom and cinnamon give them an especially earthy, perfumed aroma, and toasting the oats in butter before baking them lends nuttiness and depth. They're also extremely easy, and you can assemble the dish the night before, then bake them in the morning. Just add about 10 minutes to the baking time if you're starting them cold from the fridge.
Provided by Melissa Clark
Categories breakfast, brunch, grains and rice, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.
- Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.
- In a large skillet, melt remaining 4 tablespoons butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon, and sauté for another minute, until fragrant. Scrape oats into the buttered baking pan and stir in the boiling water, cream and salt.
- Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
- Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.
CREAMY OATMEAL
Provided by Food Network Kitchen
Time 12h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.
- Copyright 2001 Television Food Network, GP. All rights reserved
PUMPKIN SPICE OATMEAL
Steps:
- In a large bowl, combine the first 6 ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low 5-6 hours or until oats are tender, stirring once. Serve with toppings as desired.
Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 329mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
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