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 OAT PORRIDGE
Make and share this Steel-Cut Oat Porridge recipe from Food.com.
Provided by Queen of Everything
Categories Breakfast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine oats, water, molasses and brown sugar.
- Bring to a boil.
- Stir in pineapple and cinnamon.
- If desired, you could add some raisins, currants or other dried fruit.
- Reduce heat and simmer for 20-30 minutes, stirring occasionally and adding additional water if necessary to prevent sticking.
- Cook until water is absorbed and oats are cooked.
Nutrition Facts : Calories 243.9, Fat 3.6, SaturatedFat 0.6, Sodium 9.5, Carbohydrate 45.4, Fiber 6.1, Sugar 6, Protein 8.9
STEEL-CUT OATMEAL
Chuck Hughes' steel-cut oatmeal is an easy, delicious breakfast to keep you going all day long.
Provided by Chuck Hughes
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix the oatmeal, 4 cups water and salt together in a saucepan and let it simmer on medium-low for 25 minutes. Keep it in the fridge if not eating immediately. (Reheat the quantity of oatmeal desired in a saucepan on medium-low.)
- Add the sugar, butter, cream and fruit and let it go for 5 minutes.
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.
BLUEBERRY-ALMOND STEEL-CUT OATMEAL
Cook blueberries in butter and mix in maple syrup. Pour the sauce over cinnamon oatmeal and top with toasted almonds.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring 3 cups of water to a boil in a medium saucepan over high heat. Stir in the oats, cinnamon stick and 1/2 teaspoon salt. Reduce to a simmer, cover and cook, stirring occasionally to prevent burning and boiling over, until the liquid is mostly absorbed and the oats are tender, 15 to 20 minutes.
- Meanwhile, toast the almonds in a medium skillet over medium-high heat, stirring, until light golden, about 3 minutes. Remove to a plate. Add the butter to the skillet and once it melts, stir in the blueberries and cook, stirring, until soft and juicy. Stir in the maple syrup and remove from the heat.
- Discard the cinnamon stick from the oatmeal and divide among 4 bowls. Top with the blueberry sauce and toasted almonds. Serve with additional maple syrup on the side.
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.
IRISH STEEL CUT OATMEAL
Now here's a breakfast that's healthy, low fat and sodium and cholestrol free. It's also a great source of fibre which does a body GOOD or should I say GREAT! Good Health to you ALL!
Provided by Rita1652
Categories Breakfast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the cinnamon and oats into boiling water until and stir until it begins to thicken.
- Lower the heat until it begins to simmer and cook for 30 minutes, stirring occasionally.
- It's important not to overcook the oats so that you get a nice nutty flavour.
- Add the remaining ingredients and enjoy!
Nutrition Facts : Calories 177.4, Fat 3.8, SaturatedFat 0.6, Sodium 21.8, Carbohydrate 29.9, Fiber 4.8, Sugar 1.9, Protein 7.1
STEEL CUT OATMEAL
I found this on Alton Brown's Good Eats and it is delicious. Adding the step of toasting with butter really adds to the flavor. Plus, adding the (already) boiling water to the toasted grains and letting it cook without constant attention (like a pilaf!) makes preparation soooo easy. And the buttermilk adds richness to the mix. My family loves the hearty flavor and texture of Scottish (steel-cut) oats, and this is the best recipe I've ever found.
Provided by SherryKaraoke
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
STEEL CUT OATMEAL SCONES
Very slightly sweet, quite healthy compared to your average scone. If you want this sweet add another 1/2 cup sugar or splenda!! Great for on the go. This is also great if you add a cup of dried fruit such as blueberries, cherries or currants at the end. Be careful not to overmix and remember, these are not meant to be sweet. Caution this is a fairly moist dough, just use quite a bit of flour to avoid sticking. This recipe is lower calorie, high fiber, high protein (for a scone), and very low GI. These will keep you full for a very long time.
Provided by TaterBug
Categories Scones
Time 1h22m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Soak the oatmeal in the buttermilk for up 2 -3 hours, a minimum of 1 hour.
- MIx all dry ingredients together including cinnamon.
- Cut butter into dry ingredients.
- Mix extracts, egg and sugar well, into oatmeal/buttermilk mixture.
- Very gently mix wet and dry mixtures together until just incorporated and turn out onto floured surface.
- Roll out and cut to the size you prefer.
- Bake at 375 for 10-15 minutes depending on your oven, watch these very closely to make sure they do not dry out!
- Makes 24 medium/small scones.
Nutrition Facts : Calories 170.3, Fat 5.4, SaturatedFat 2.8, Cholesterol 19.8, Sodium 222.9, Carbohydrate 26.2, Fiber 3, Sugar 5.5, Protein 5.1
QUICK (MICROWAVE) AND NUTRITIOUS STEEL CUT OATMEAL
This is from McCann's website. I love that you can use the microwave and not have to worry about scorching your pot on the stovetop. Of course, you can always use a double boiler, but that can take a while. I always enjoy steel cut oats because they are more nutritious than rolled oats and have a nice, nutty texture. Note: Cooking times may have to be adjusted for your microwave oven wattage. I have 1000 watts and had to cook 5 minutes covered and 11 minutes uncovered.
Provided by cipherbabe
Categories Breakfast
Time 12m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Mix oats with water in a 2-quart glass microwaveable dish. (The size of the bowl is important because it needs to be large enough to allow the oats to bubble without spilling over.).
- COVER and place the dish in the microwave oven on high for 5 minutes.
- Stir. Cook UNCOVERED for another 5 minutes.
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
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