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!
f the liquid and the oatmeal is thick and creamy, with
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.
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.
Mix steel cut oats, 4 cups water, and
ow for 7 hours. Spoon oatmeal into bowls; add optional toppings
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
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.
id. Stir in honey; divide oatmeal into 4 bowls. Top each
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.
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.
Measure the 2 cups of steel cut oats into a container and
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.
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.
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.