Steel cut oats recipes

Speziface

I keep it simple: oats, raisins, a little brown sugar, and a dash of cinnamon. Gotta respect the classics.

You can substitute quick-cooking steel cut oats for rolled oats in baking recipes. Measure out the steel cut oats to the amount called for in the recipe. Add a volume of water equal to half to two-thirds the volume of the oats, stir, and let the water soak in. Then just make the recipe according to the instructions.

ibboykin

I make these and I love them. I warm them slightly before eating. Make for a great breakfast on the go and are quick and simple to make.

1½ cups quick-cooking oats
1 cup whole wheat flour
1/3 cup raisins/Craig Ins/ or dried blueberries
1/3 cup In kernel pumpkin seeds
1/3 cup unsalted, roasted sunflower seeds
1/3 cup unsalted, toasted sliced almonds
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 large eggs, beaten
1/3 cup canola oil
1/3 cup honey
1/3 cup brown sugar
2 teaspoons vanilla extract
1. Preheat the oven to 350°F. Line 2 large baking sheets with aluminum foil, oil or coat with nonstick cooking spray, and set aside.
2. Whisk together the oats, whole wheat flour, raisins, sunflower seeds, almonds, baking soda, cinnamon, and salt in a large bowl until well combined.
3. In a separate bowl, whisk the eggs, oil, honey, brown sugar, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients, and stir until just moistened.
4. Working in batches, use a ¼-cup measuring cup to scoop the batter and place on the prepared baking sheets, flattening slightly with the bottom of the measuring cup to create circles, about 3 inches in diameter. Leave about 2 inches between each cookie. If the batter starts to stick to the inside of the measuring cup, spray with cooking spray or simply wipe clean with a paper towel.
5. Bake, 1 sheet at a time, about 12 minutes, or until the cookies are golden brown on the bottom. Cool slightly on the baking sheet before transferring the cookies to a wire rack.

Speziface

Doing my T-Day prep today. I had a little bit of pumpkin pie filling left over; about enough to fill a muffin tin. Didn't throw it out, though. I added it to some half-cooked oats and finished it off in the microwave 30 seconds at a time. Pumpkin-pie filling oatmeal for lunch!

TeaBea

I like to stir in a couple tablespoons of pumpkin puree & cinnamon a couple minutes before taking off the stove. Sprinkle with brown sugar & serve.

PB2 & sliced bananas are yummy.

Baddogbeanie

daedae171 wrote: »

I just keep it simple with doing oats with a serving or a serving and a half of sugar free maple syrup, followed by a serving of peanut butter. Simple, yet delicious.

Peanut butter in the oats, way cool, this I am going to try. I LOVEpeanut butter... Thanks

katzenfluff

Hot cocoa oatmeal - one cup oats, 4 cups water, a cup of almond milk, add a little sugar, cocoa and vanilla. Cook in crockpot about 3 hours on low. Portion them out for the week. I microwave them at work and add a little more almond milk.
Cook oats, top with blueberry compote made by cooking blueberries in a little water with a little sugar and lemon rind.

Gallowmere1984

48g oats
50g greek yogurt
16g natty pb (I use chunky for extra texture)
15g cinnamon roll whey
15g vanilla casein
0.5c unsweetened almond milk
6g Psyllium husk powder
2 tbsp Mrs. Buttersworth sugar-free syrup (most SF syrups suck, but this one is fantastic)

Mix it all together, pop it in the fridge overnight, and make sure when you stir it the next morning you use a metal spoon. I broke a plastic one off in it trying.

sdflyr

1/2 cup steel oats, small dash of ground cinnamon, 1/2 tsp raw honey, 8 fresh raw blue berries or similar fruit or 1/4 apple chopped

Efrodisi

I add them to my breakfast shakes, keeps me fuller for longer and I can add so many different fruits to it. Currently I'm loving papaya, mango and pineapple.