Oatmeal Knots Recipes

BEST OATMEAL RECIPES

Steps:

• Melt the butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant. Add the salt and cinnamon. Turn the heat to low and carefully pour in the water or milk, stirring. Cover and cook for 5 minutes until tender, then remove from the heat. Serve immediately for a chunky texture, or stir in another 1/2 cup milk for a creamier body. The texture is intentionally chewy (not gloppy or soggy!). Top with desired toppings and serve. Store refrigerated for up to 2 week.
• Bring water and milk to a boil. Watch to make sure that it does not boil over. Once just boiling, add the steel cut oats, salt and cinnamon and stir. Bring to a simmer. Simmer 20 to 25 minutes until the oats are creamy and tender. Serve immediately with desired toppings. Stores refrigerated up to 1 week: it will become very thick, so stir in some milk or water when reheating.

HOW TO MAKE THE BEST OATMEAL

Steps:

• Melt the butter in a medium-to-large saucepan over medium heat. Once melted, add the oats and stir to coat. Cook, stirring occasionally, until the oats smell toasty and some are starting to turn lightly golden, about 4 to 6 minutes.
• Pour the water and milk into the pot, being careful to avoid splatters. Add the salt and cinnamon, if desired. Stir to evenly incorporate the oats, then watch the pot until the mixture is bubbling rapidly around the edges. Continue cooking until the bubbles expand a couple of inches toward the center of the pot, about 3 minutes in total.
• Cover the pot and turn off the heat. If using an electric cooktop, move the pot to a cool burner. If using a gas cooktop, leave it be. Either way, let the covered pot rest for 7 minutes.
• When the timer's up, remove the lid to check on the oats. The oats are done when they appear slightly dry and separated on top, with very little moisture remaining at the bottom of the pot. If it's still too wet, recover the pot and let it rest for 1 to 2 minutes more. Serve as desired.
• Leftover oatmeal will keep for about 4 days. Let the oats cool to room temperature, then cover and refrigerate.

OATMEAL KNOTS

Steps:

• Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.
• Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes.
• Add yeast mixture to oats mixture; stir well.
• Stir in flaxseed meal.
• Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
• Punch dough down, and let rest for 5 minutes.
• Divide dough in half; cut each half into 12 equal portions.
• Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll.
• Place each roll on a baking sheet coated with cooking spray.
• Cover with plastic wrap coated with cooking spray; let rise in a warm place (85F), free from drafts, for 30 minutes or until doubled in size.
• Preheat oven to 400°F.
• Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls.
• Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls.
• Bake for 15 minutes or until golden.
• Cool on wire racks.

OATMEAL WALNUT COOKIES

Steps:

• In a small bowl, cream shortening and sugars. Beat in egg and vanilla. In a small bowl, combine the oats, flour, baking soda and salt. Gradually add to the creamed mixture. Stir in walnuts., Drop by tablespoonfuls 3 in. apart onto an ungreased baking sheet. Bake at 350° for 9-11 minutes or until edges are lightly browned. Let stand for 2 minutes before removing to a wire rack to cool completely.

SWEET COCONUT OATMEAL

Steps:

• Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes.
• Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes.