Bakers -- I need your help!
Although I can make simple baked goods, I just don't yet understand the science behind it all. That being said, I'm trying to see if there is a way I can have my steel cut oats in bar form so I can have it in the car after my workout. It just takes too long in the morning and I don't have a microwave to reheat. Google searches have yielded nothing so far.
I'm not too keen on the crazy peanut butter chocolate chip candy flavored/protein powder granola bar type recipes -- just want to keep it simple with the oats, maybe an egg as a binder? Preferably no sugar or butter; honey, nuts, dried fruits, seeds are all game.
I figure if anyone's going to know, it's you guys :) Thanks!
Prepare your steel cut oats according to the package directions. When oats are cooked, measure out 2 cups while they are still hot/warm and place in a mixing bowl. Add the following:
1/3 cup honey or sorghum
1 tsp baking powder
1/3 cup ground almonds
1/2 cup toasted nut pieces
2 tbsp sesame seeds
2 tbsp flax seed meal
3/4 cup dried fruit pieces (I like currants and raisins)
1/4 tsp cinnamon
1/2 tsp salt
Stir well to combine. Press mixture into a lightly greased 8" x 8" pan and bake in a preheated 325 degree F oven until lightly brown. Remove from oven. Cool completely and remove from pan. Cut into bars. Wrap tightly in plastic wrap. Can be refrigerated or frozen.
re: Non Cognomina
Thanks so much Non Cognomina! These bars are amazingly tasty!
Strange that I actually had every single one of these ingredients on hand. Made these last night, with the following tweaks:
Only added about 1/2 cup dried fruit and 1/4 cup honey, a bit of vanilla, and a dash of nutmeg. It was still plenty sweet. After 20 minutes in a 325F oven, the bottom was still mushy, and didn't hold together well. I let them cool, cut them into bars, and flipped onto a baking sheet. In for another 15 minutes or so, and they're perfect car breakfast food!
I make baked oatmeal, usually w/ rolled oats but have used steel cut. It's a little crunchy for my taste so I soak the oats w/ milk for a few hours and put it in the food processor. The recipe I use has brown sugar but this one is similar and calls for honey or brown sugar. Also, I mix it the night before and let it sit overnight before baking.
Thanks, Kelli--that means a lot coming from you. :-) It's crossed my mind to do something like that (an interesting cross of careers with personal training and group fitness which is what I do now) but for now I'll keep it as a hobby. It is something I'm passionate about and am considering an 18 month recreational baker class at L'Academie de Cuisine. If you woudn't mind sharing, I'd love your granola recipe.
Chowser, I'm sorry that i took so long to post this recipe for you.
5 cups rolled oats
1 cup blanched slivered almonds
1 cup chopped walnuts
1 cup chopped pecans
1 cup sesame seeds
1 cup wheat germ
2 cups shredded coconut
1 cup unsalted sunflower seeds
1 cup canola oil
1 1/2 cups honey
1 cup raisins
1 cup dried cranberries
1 1/2 Tsp. of Penzey's baking spice, or your personal combo of cinnamon, nutmeg, allspice, cardamom and ginger.
Preheat the oven to 325 degrees F
In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks.
Thanks, Kelli--I've printed it out and will make it as soon as I get the ingredients. I've always found granola too sweet so it'll be great to make it myself and control the sweetness. Do you use the Penzey's baking spice often? I have never seen it and tend not to use premixed so I can use what I want but it sounds interesting. Those are the typical spices that I add to ginger/spice cookies and cakes. What else do you use it for?
I like the baking spice for waffles, hot oatmeal, pancakes and other general purpose applications but it isn't a replacement for a well stocked spice cabinet.
From Penzeys website,
All-purpose blend of sweet baking spices-a mix of Ceylon softsick Cinnamon, rich Mace, Sweet Anise, and a hint of cool Cardamom. Perfect for muffins, coffee cakes, pies and banana bread; just add up the spices your recipe calls for and use the same amount of Baking Spice instead. Baking Spice is also a nice sprinkle for coffee or hot chocolate,. Hand-mixed from: Ceylon cinnamon, Spanish anise, Grenadian mace, Guatemalan cardamom. "
Just a thought...if you want hot oatmeal without a microwave, you could make it at home then carry it in a thermos - just make sure the thermos and the oatmeal are good and hot when you put the oatmeal in and you should have a nice hot dish for after your workout. I send DD to school with macaroni and cheese and whatnot in her thermos at 7:00am and it's still warm at noon. :)
This is what I do and it is so simple.
I cook oats up the night before making them nice and thick. Add some slivered almonds and dried crandberries or raisins. This sweetens it up a bit. You could add some maple syrup if you like.
Then I pour it onto a plate and with my hands form it into a loaf and refrigerate. The next morning I slice off a generous piece and toast it in the toaster oven and wrap it in aluminum foil. It is crispy and warm to eat. Just so healthy!
Thanks rumple...WOW...I'd forgotten, and you just reminded me, that my dad used to do that. Oh, it didn't have the nuts and all, but he'd cook the oatmeal, pour it into a small loaf pan, and refrigerate it. Then slice and fry it with his bacon, in the bacon fat. I MUST try that, soon.