Steel Cut Oats
I have lately been addicted to the delicious taste of steel cut oatmeal. I usually just have it with added sugar or maple syrup but I know there has to be more to offer and this is the place to check.
I am looking for any and all ideas, sweet or savory. I actually would like to incorporate something as a side dish with dinner but I just feel like there is so much more that I can do with it than I am doing now.
When I make this for breakfast, I do the bit with brown sugar, raisins and milk, while Mrs. O has Butter Buds or Molly McButter, depending on which we have. I've also enjoyed it with butter, salt and pepper, and just a splash of milk. The Irish tend to eat it with buttermilk, which is okay.
There is a kind of scrapple made with oats instead of cornmeal, called goetta, which I'd like to try sometime. Of course then if you use sheep's offal instead of pig's you get haggis!
Love em. I make them in a rice cooker with raisins and like you, maple syrup on top. If you are into it, I have great low fat Oatmeal raisin cookie that use's steel cut oats
PJC LOW FAT OATMEAL RAISIN COOKIES
Plump raisins a little bit. Not too much. Better if you can find big fresh raisins but you get the idea. I use all organic ingredients but this recipe works ether way
Mix in your rice cooker ½ cup rolled oats and ½ cup steel cut oats, 2 cups plus 2 tablespoon of water and cook it. For more rich oat flavor, toast oats in a pan until they are starting to brown
MIX THESE DRY INGREDIENTS:
1-cup whole-wheat pastry flour
1-cup oat flour
½-cup oat bran
½-cup quick oats
1-teaspoon baking soda
MIX THESE WET INGREDIENTS:
Start with the cooled off cooked oatmeal mixture
2-tablespoons veg. oil
1 ½ cups brown sugar
2-tablespoons almond milk or soy
2-teaspoons vanilla extract
2 cups plumped raisins (low calorie-1 cup)
2-cups walnut halves (low calorie-1 cup) for a higher walnut flavor profile. Toast walnuts for 9 minutes at 350. Make sure remove walnuts from baking sheet after you take them out of the oven or they will over-brown and taste bitter.
Mix wet and dry ingredients and bake for 17- 19 minutes at 350 degrees. They brown up fast, so keep an eye on them. I like them when they are nice and brown on the bottom. They have a lot of moisture in them so they stay moist for days and freeze very well for a month or so. I don’t really know. I eat them to fast. I have not added up the grams of fiber in these but let’s just say the train has no problem leaving the station.
Calories when cookies are 3/4” thick X 3” around and yield is 18 cookies
320 calories and 93 from fat, 30% fat.
244 calories and 48 from fat, 20% fat