Skip to main content

Steel Cut Oats

Oatmeal is not one of the most glamorous breakfast foods out there, but there are so many great things about oatmeal that it's a shame so many people have such a negative opinion of it.  ESPECIALLY when you're eating Steel Cut Oats rather than quick rolled-oats.  The steel cut oats hold their shape much better and have a better texture.  

Steel-Cut Oats are whole grain groats (the inner portion of the oat kernel) which have been cut into two or three pieces using steel discs. Golden in colour and resembling mini rice particles, they are as nature intended – nothing added and nothing taken out.  Rolled oats are flake oats that have been steamed, rolled, re-steamed and toasted. Due to all of this additional processing they have lost some of their natural taste, goodness and texture. (source: McCanns Irish Oatmeal website)  Steel Cut Oats are high in B-Vitamins, calcium, protein and fiber while low in salt and unsaturated fat PLUS - everyone loves food with variety.  There are infinite ways to flavor your oats - sweet, savory?  You name it, you can do it!

Granted, Steel Cut Oats take longer to make, but the results are well worth the extra effort.  Also, the oats can be made in advance and kept in the fridge for a few days.  I personally like to make a big batch on Sunday evenings and store in small containers to grab and go for workday breakfasts.  I heat it up at work with a little skim milk, some almonds, cinnamon and fruit (strawberries are my fave addition).  Much better for me than grabbing a bagel, though on't get me wrong, I do love me some Asiago Bagels - which are on my list to make soon).  

Steel Cut Oatmeal
Ingredients:
1 cup water per 1/4 cup oats for each serving

Directions:
Bring water to a boil in saucepan large enough for desired quantity

Stir in oats and reduce heat to low.  Watch to make sure the water doesn't foam up and boil over.  

Simmer uncovered, still on low, for about 25 minutes, stirring occasionally.  

** If you're making to store and reheat you may want to cook a little less since they'll cook a little in the reheating stage.  

** To reheat, add a splash of milk and microwave until heated through.  Add desired flavorings.
Labels:

Comments

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully
Post a Comment
Read more

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it
Post a Comment
Read more

St. Louis Style Pizza (Thin and Crusty Pizza)

Pizza crust is a very personal thing.  Thin, thick, pan, deep-dish, etc.  You love what you love.  I'm a St. Louisan - I love THIN crust pizza.  Like, cracker thin!  I've tried a few different thin crust recipes , and since they're pizza they're enjoyable, but when I saw this recipe on Cook's Country while watching some old videos I knew I needed to try it immediately.  Made it a few days later and it was fantastic.  This is definitely my new go-to cracker thin pizza crust recipe. What I loved best about this recipe is that it was so simple.  A handful of ingredients, no advance prep needed, no unique ingredients, simple.  Literally anyone that can combine a few ingredients together could make this recipe.  And because you don't need to prep it in advance, you could make the dough, sauce, top it and bake the pizza on many given weeknights!  A huge win for our house! St. Louis Style Pizza (Thin and Crusty Pizza) Ingredients for two 12-inch pizzas Sauce-
Post a Comment
Read more