Foodie Blogroll Ad Code

Tuesday, February 15, 2011

Recipe! Perfect Steel Cut Oats (with variations!)

Steel cut oats seem to cause a bit of confusion. They don't look like instant or quick oats, they have a nuttier flavor and a more toothsome texture, and when you cook them, you must use more water. All of these elements set them apart from your regular, garden variety of oats, and can make them intimidating to prepare.

Honestly, though? They are so delicious, nutritious, and filling, and the preparation is hardly more than dumping them in a pot and letting it boil for about half an hour...easy as pie, and healthier to boot. These make a great breakfast because they are a whole grain, low calorie (150 calories in 1/4 cup, dry), and they can be dressed up or down. They stick to your ribs and give you a good, slow burning, complex carbohydrate boost of energy first thing in the morning, when you really need it. Basically, it's hard to find a more perfect way to start your day.

The recipe is so easy that I've provided a couple of variations for you to try. You can change this around, mix and match flavors, change sweeteners or fruits, and basically customize these oats any way you want.


Steel Cut Oats (serves 1)

1/4 cup steel cup oats
1 cup water
1/4 cup milk or milk substitute of your choice

Bring water and milk to a boil, add oats, reduce heat to a low simmer, and stir. Continue stirring occasionally until oats are thick to your liking, about 25 minutes.

Apple Cinnamon Oats

Make steel cut oats as detailed above, but in the last five minutes of cooking add:

1/2 apple, cubed
1 T turbinado sugar
1/4 t cinnamon
pinch of nutmeg
3 walnuts, chopped (optional)

Banana Oats

In the last minute of cooking, add:

1 banana, sliced
1 T turbinado sugar

Top with half and half, Greek yogurt, or soy creamer.

Raisin Oats

In the last five minutes of cooking, add :

2 T raisins
Pinch of cinnamon
1 T turbinado sugar

Top with half and half, Greek yogurt or soy creamer

Experiment with these variations and recipes, and most of all, enjoy!

No comments:

Post a Comment