SCOTCH OATMEAL
A creamy, "risotto"-like porridge made with Steel cut oats(sometimes called Irish or scotch oats). This keeps you going all morning long!
Provided by sdyankee
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine Oats and Milk in a covered container and soak in fridge overnight.
- Bring oats and milk to a boil over medium high heat.
- Reduce heat to a simmer and add salt.
- Just before oatmeal reaches your desired consistency, stir in brown sugar, vanilla extract and cinnamon.
- Remove from heat and pour into bowl and add more cinnamon and sugar, if necessary.
Nutrition Facts : Calories 365.9, Fat 11.6, SaturatedFat 6, Cholesterol 34.2, Sodium 280.9, Carbohydrate 50.9, Fiber 4.1, Sugar 13.5, Protein 14.6
SCOTTISH OATMEAL ROLLS
My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. -Peggy Goodrich, Enid, Oklahoma
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110°-115°, stirring occasionally. Meanwhile, in a small bowl, dissolve yeast in warm water; let stand 5 minutes. Add to oat mixture. Beat in enough flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake until lightly browned, 20-25 minutes. Remove from pan to a wire rack to cool. If desired, serve with butter and honey.
Nutrition Facts : Calories 89 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BUTTERSCOTCH OATMEAL
The best oatmeal I've ever had. No need to top this with sugar afterwards. Good with or without milk.
Provided by KIANA5
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.
Nutrition Facts : Calories 357 calories, Carbohydrate 48.8 g, Cholesterol 93.7 mg, Fat 13.9 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 7.5 g, Sodium 144.6 mg, Sugar 30.5 g
SKIRLIE (SCOTTISH OATMEAL AND ONIONS)
I don't believe that this recipe is regional at all - I believe it can be had just about anywhere in Scotland and even the very north of England
Provided by Millereg
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the fat or heat the oil in a large frying pan.
- Add the onion and cook until soft and golden.
- Add the oatmeal and mix in well.
- Cook for about 5 minutes, stirring frequently.
- Add the stock and allow it to be absorbed by the oatmeal.
- Season well and serve with light creamy mashed potatoes.
- (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).
Nutrition Facts : Calories 431.9, Fat 23.1, SaturatedFat 7.4, Cholesterol 27.2, Sodium 49.6, Carbohydrate 44.5, Fiber 6.3, Sugar 3.6, Protein 12.1
NESTLE' OATMEAL SCOTCHIES
One of our families favorite cookies. I often bake these to take to different events and am always asked for the recipe since they are such a different cookie from the standard cookie.
Provided by Caryn
Categories Drop Cookies
Time 25m
Yield 4 dozen cookies or bars
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
- Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
- Gradually beat in flour mixture.
- Stir in oats and morsels.
- Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
- Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
- Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
- Pan Cookie Variation: Grease 15x10-inch jelly-roll pan.
- Prepare dough as above.
- Spread in prepared pan.
- Bake for 18 to 22 minutes or until lightly browned.
- Cool completely in pan on wire rack.
SCOTCH OATMEAL SQUARES
Make and share this Scotch Oatmeal Squares recipe from Food.com.
Provided by Coral_Jayne
Categories Grains
Time 30m
Yield 1 pan, 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine dry ingredients.
- Blend in butter by hand until it reaches a meal-like texture.
- Mix in vanilla.
- Pack into a brownie pan or 9x9.
- Bake 25-30 minute.
- Slice while warm.
Nutrition Facts : Calories 168.2, Fat 8.6, SaturatedFat 5, Cholesterol 20.3, Sodium 123.3, Carbohydrate 20.7, Fiber 1.4, Sugar 9.1, Protein 2.6
OATMEAL SCOTCHIES IN A PAN
Traditional and delicious oatmeal scotchies baked in a convenient 9x13 pan. Perfect every time!
Provided by ABELAIRE
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
- Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
- Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 31.3 g, Cholesterol 35.8 mg, Fat 12.6 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 8.6 g, Sodium 267.2 mg, Sugar 19.9 g
CREAMY SCOTTISH OATMEAL (WITH CROCK-POT INSTRUCTIONS)
Oh, man. Properly made steel-cut (aka Scottish or Irish) oatmeal will change your opinion about oatmeal. Scottish oatmeal, without the benefit of added fat, comes out creamy and delicious; the trick is the long cooking time. I had mine with milk added and, honestly, it was totally unnecessary. You can also make this in a crockpot; just fix it up before you go to bed and you will wake up to breakfast!
Provided by elastigirl
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- If you are making this in a crockpot, the first and only step is to throw everything together in a 2-quart crockpot [increase the water to 3-1/2 cups to allow for evaporation]. Okay, now nighty-nite! We'll see you in the morning!
- Otherwise, bring 1 cup milk and 3 cups water to a boil in a 2-quart saucepan.
- Stir in oats, spices, and raisins.
- Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
- When cooking is complete, stir in brown sugar, maple syrup, vanilla, pecans, and salt (don't add the salt with the boil; the oats won't cook right).
- If you are using a crockpot, you may notice that a crust has formed on the bottom of the crock after cooking. This is perfectly normal. You can eat it if you want to, or you can just leave it. Just make sure to transfer the recipe into a resealable bowl and soak your crockpot right away. This stuff will stick like glue if it dries.
- Serve! You can add more fresh or dried fruit, butter, more milk, whathaveyou, but it's awesome all on its own.
SCOTTISH OAT SCONES
Provided by R. A. Street
Categories Bread Breakfast Brunch Bake Quick & Easy Oat Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Grease cookie sheet. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.
- Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)
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