Alton Brown Steel Cut Oatmeal Recipes

OVERNIGHT OATMEAL

Steps:

• In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
• Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

LEFTOVER OATMEAL BREAD

Steps:

• Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
• Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.
• Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
• Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.
• Heat the oven to 350 degrees F.
• Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

OAT WAFFLE

Steps:

• Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes.
• Heat a waffle iron according to manufacturer's directions.
• Whisk together the toasted oat flour, all-purpose flour, sugar, baking powder, salt, and baking soda in a medium bowl. Whisk the eggs and melted butter together in another bowl, then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter. Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve.

ALTON BROWN'S STEEL CUT OATS

Steps:

• In a large saucepan, 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.
• Alternately, after adding the boiling water,cover the saucepan and remove from the heat. Allow to sit overnight on the counter. In the morning, proceed as directed below.
• Combine the milk and the buttermilk (or yogurt) with the oatmeal. Stir gently to combine and cook for an additional 10 minutes.
• Spoon into a serving bowl and top with additional milk or buttermilk, brown sugar, and cinnamon.
• Feel free to garnish or sweeten as desired: chunky applesauce or fruit conserves are great, as is maple syrup, or add dried fruit to the oats and soak both overnight - sweetens the oats ever so slightly.

STEEL CUT OATS ALA ALTON BROWN

Steps:

• 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.