Prepare steel cut oats to package directions and desired consistency.
Place 1/4 of cooked oats in breakfast bowl.
Top with 1/2 cup yogurt.
Top with 1/4 cup blueberries. If using frozen blueberries, thaw them slightly in the microwave. Also consider blackberries for more soluble fiber!
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.
f the liquid and the oatmeal is thick and creamy, with
Bring water to a boil in a medium saucepan. Stir in quick-cooking steel -cut Irish oatmeal and reduce to a simmer for 5-7 minutes.
Stir in Italian Sweet Creme, milk and cook oatmeal 1-2 minutes.
Remove oatmeal from heat and let stand for a minute.
Place Steel-Cut Irish Oatmeal in warm bowls and add 1-tablespoon chopped Maple Walnuts.
Garnish with a dash ground cinnamon and serve.
Chef's Note: Recipe can be doubled.
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!
and cook on low for 7 hours. Spoon oatmeal into bowls; add
Mix steel cut oats, 4 cups water, and
Put Water and oatmeal in a large bowl.
Microwave for 8 minutes.
Stir in protein powder and cinnamon.
Cut up apple and add to Oatmeal or eat with oatmeal.
Serve with Coffee and Cream for fat blocks.
argarine and add the oatmeal.
Stir the oatmeal into the margarine
anufacturer's instructions. Set timer for 3 minutes. Allow 10 to
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.
Measure the 2 cups of steel cut oats into a container and
For rolled oats: combine oats, 2
Bring 8 c water to a boil over high heat, add oats, reduce heat to medium and simmer until oats are cooked, about 25 minutes.
Meanwhile, bring cream and maple syrup to a boil over high heat. Reduce heat to medium low and simmer 20 minutes.
Mix cornstarch with remaining teaspoon of water in a small bowl and whisk into the cream mixture. Continue simmering until thickened, stirring frequently, about 5 minutes.
Divide oatmeal among bowls, pour cream over each and top with sliced bananas if desired.
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.
Put everything except milk into boiling water and cook over med heat for about 25-30 minutes. Oats should be tender but not mushy. There should be some definite texture to the oats. Add milk, stir well and cook about 3 min more. Serve.
Combine dry ingreadients in a large mixing bowl.
Combine wet ingredients in another bowl.
Add wet ingredients to dry ingredients. Mix until well blended.
Pour 1/4-cup batter onto a hot, lightly greased griddle for each pancake. Cook until golden brown on each side.
Beat eggs in large mixing bowl.
Add buttermilk, oil, brown sugar, salt, and oats.
Combine flour, baking powder, and baking soda separately, then combine with egg mixture.
Add fruit and nuts, if desired.
Fill greased muffin tins 0.75 full and bake at 400 degrees for 20-25 minutes , or until golden.
NOTE: Rolled oats may be substituted for steel cut oats.
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Mix everything together, and scoop out lumps of batter using a a scant 1/4 cup measure.
Place the cookies about an inch apart, and bake for 14 - 18
minutes. Edges should just barely be turning brown.
Let the cookies cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack.
Place ingredients into the Rice cooker pot.
Press cook. Oatmeal with be ready in 10-15 minutes.
Variations: Add dried fruit or 1/2 cup honey and 1 teaspoon ground cinnamon at the start of the cooking cycle.