MAKE AHEAD STOVETOP STEEL CUT OATS
Learn the secret to making steel cut oats that are creamy, fluffy, and delicious! These make ahead oatmeal use a special technique to cut down cooking time!
Provided by Kristen McCaffrey
Categories Breakfast
Time 8h10m
Yield 4
Number Of Ingredients 7
Steps:
- The night before you want to eat the oats, melt the coconut oil over medium heat. Add the oats and toast them for 3-5 minutes until you can smell them toasting.
- Add the water, cinnamon, vanilla extract, and salt. Bring to a rolling boil. Then cover and turn off the heat. Let cool and place the whole pot in the fridge overnight.
- In the morning, remove the oats from the fridge. Add the milk and bring it back to a simmer for4-5 minutes until warmed through. You can add dried fruit, nuts, or sliced fruit at this point as well. Serve and refrigerate leftovers.
Nutrition Facts : ServingSize about 2/3-3/4 cup, Calories 199 cal, Carbohydrate 32 g, Fat 5 g, Protein 7 g, Fiber 6 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 119 mg, Sugar 2 g
OVERNIGHT STEEL CUT OATS
How to make the best Overnight Steel Cut Oats. An easy, healthy no cook breakfast! Made with almond milk, peanut butter, and chia seeds, this delicious recipe is endlessly customizable, vegan friendly, and can be stored in a mason jar in the refrigerator all week.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 10h
Number Of Ingredients 13
Steps:
- In a mixing bowl, whisk together the milk, honey, nut butter, and any protein powder you may be adding until smooth. Stir in the oats, salt, and any other optional additions (wait to add fresh fruit or nuts so that they stay fresh/crisp). Cover the bowl tightly with plastic (or transfer it to an airtight storage container) and refrigerate overnight or for up to 5 days.
- When ready to serve, stir the oats and portion the desired amount into your bowl. (At this point, you can also divide the oats into individual containers and refrigerate for the week.) Top with any desired fresh fruit, nuts, or other toppings. (If placing the oats in individual jars, feel free to add toppings to each, as they will store fine this way. If storing as a single larger batch for the week, I find it is best to wait to add the fresh toppings/nuts until just before serving so that they don't all sink to the bottom.) Enjoy cold and congratulate yourself for your breakfast-planning prowess.
Nutrition Facts : ServingSize 1 (of 4), Calories 223 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 245 mg, Fiber 4 g, Sugar 7 g
STEEL-CUT OATMEAL
Delicious and hearty breakfast.
Provided by rblakley
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water and salt to a boil in a saucepan. Stir oats into boiling water.
- Cook oats until thick and soft, 20 to 30 minutes.
- Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently.
- Sprinkle sugar over the oats to serve.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 41.8 g, Cholesterol 2.4 mg, Fat 12 g, Fiber 5.7 g, Protein 10.5 g, SaturatedFat 3.1 g, Sodium 232.8 mg, Sugar 8.4 g
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- In a large pot set over medium-high heat, combine the milk, water, and salt. Bring to a rolling boil and stir in the oats. Reduce the heat to a low simmer and cook for 30 minutes or until the oats are tender and the liquid is absorbed, stirring frequently.
- Remove the pot from the heat and stir in the maple syrup/honey, cinnamon, and vanilla. Allow the oatmeal to thicken for 5 minutes.
- Evenly divide the oatmeal between the prepared muffin cups. Place the muffin pan in the freezer for several hours or until the oatmeal is frozen solid.
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