Preheat oven to 350\u00b0F.
Grease a 9 x 13-inch pan and set aside.
Soak steel cut oats and buttermilk in a small bowl for at least 5 minutes.
In a medium bowl, combine the dry ingredients; flours, flaxseed meal, salt, baking soda and sugar.
In a large bowl, combine the oil, eggs, orange juice, buttermilk with steel cut oats and cranberries. Stir until combined.
Pour the dry ingredients into the wet ingredients and mix well. Pour into the pan and bake 45-50 minutes.
br>Using a pastry blender, cut the 4 tablespoons butter into
Measure the 2 cups of steel cut oats into a container and
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.
ver medium heat. Add the steel cut oats; cook and stir until
archment paper.
Mix quinoa, steel-cut oats, almonds, cranberries, sunflower seeds
large pot. Add the steel cut oats and and salt. Stir
Bring the water to boil adding a dash of salt. Add at the same time to the water (while it's warming), the vanilla extract, cinnamon, cardamom & steel cut oats. Allow oats to cook for about 10-15 min at medium heat until soft and stirring intermittently. Add chopped apples and let simmer 5 more minutes. Add in sweetener to taste(sucranat sugar or agave) and Chia seeds and mix well. To thin out you may add Almond milk to desired texture. Sprinkle a little flaxseed meal on top.
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!
Mix steel cut oats, 4 cups water, and
Place all of the ingredients except the toppings in the bottom of a 4-to-6-quart slow cooker and stir to combine: Steel cut oats, water, milk, mashed bananas, flaxseed meal, vanilla, cinnamon, nutmeg, and salt.
Cover and cook on low for 7-8 hours (overnight) or on high for 4 hours, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients. Enjoy warm with desired toppings.
Bring water to a boil in a pot. Add salt and cinnamon, stirring to evenly disperse the cinnamon. Stir in steel-cut oats and reduce heat to low. Simmer for 20 minutes.
Add blueberries and cranberries to the oats. Simmer until oats begin to reach desired consistency, about 5 minutes. Add pecans; simmer for 3 to 5 minutes more.
Add 1 cup of the cooked oats to each Mason jar. Screw lids on loosely and let cool on the counter until lids pop, about 30 minutes. Tighten caps and store in the refrigerator for up to 1 week.
Pour pineapple juice from both cans into a measuring cup. Add enough water to equal 3 cups.
Bring pineapple juice-water mixture, coconut milk, and milk to a boil in a saucepan. Reduce heat to medium-low; add steel-cut oats and salt. Cook, stirring occasionally, until tender, about 20 minutes. Add more water if oats look dry.
Add pineapple chunks, coconut, brown sugar, flax seeds, vanilla extract, and ginger to the oats. Cook until brown sugar dissolves and pineapple is heated through, about 10 minutes.
melt butter in pan and add 1 cup steel cut oats of your choice.
toast for 2 minute.
add the 3 cups boiling water. turn to simmer and stir to combine for 25 minute.
add the 1 cup of 2% milk and let cook for 10 minute.
remove from heat separate into 1/4 for a full serving and heat in microwave with a splash of milk brown sugar cinnamon some nuts or what ever you like.
o 350 degrees and toast steel cut oats for 20 minutes or
Combine 2 1/2 cups of water and groats in a saucepan; bring to a boil. Reduce heat and simmer for 45 min or until done. Do not over cook. Drain.
Heat oil in pan over medium heat. Add onion, celery and carrot; saute until tender.
Add zucchini and garlic; saute 2 minute.
Add cooked oat groats, broth and next 5 ingredients. Simmer 10 minute.
Stir in basil and peas.
or barberries), 1/2 cup steel-cut oats, 1/2 cup well
Measure oats, molasses, butter and salt into a mixing bowl.
Pour boiling water over these ingredients. Stir in 2 cups flour. Cool.
While this mixture is cooling mix dry yeast with 1/4 cup warm water.
After flour mixture is cool add yeast mixture and stir in 2 cups flour. Add nuts if desired. Knead mixture until smooth and let rise in a covered greased mixing bowl. When mixture is doubled punch down and form into loaf.
Preheat oven to 375 Place dough in a 5\" x 9\" greased loaf pan. Let rise until doubled. Bake bread 40 - 50 ...
Combine boiling water, cornmeal, and steel cut oats. Let stand for 20 minutes.
Put cornmeal mixture into bread machine followed by the remaining ingredients.
Set on medium or wheat setting.
Bake and enjoy!
Mix oats, coconut, pecans, brown sugar, and cinnamon in a small container; top with 1/3 cup milk. Cover and refrigerate for 8 hours or overnight. Stir 1 tablespoon milk into oat mixture before serving.