Frozen Steel Cut Oatmeal Recipes

STEEL-CUT OATMEAL

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.

STEEL CUT OATMEAL

Steps:

• In a large saucepot, 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.
• Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

STEEL-CUT OATMEAL WITH FRUIT

Steps:

• Combine the water, milk and salt in a large, heavy saucepan, and bring to a boil. Slowly add the oats, stirring constantly. Reduce the heat to low, cover and simmer 15 minutes, stirring occasionally with a wooden spoon. Stir in the butter, dried fruit and sweetener. Cover, and continue to simmer for another 10 to 15 minutes, stirring often to prevent the cereal from sticking to the bottom of the pan, until the oats are soft and the mixture is creamy. Serve, with added fruit stirred in if desired, or refrigerate and reheat as desired. Or freeze as follows:
• Line ice cube trays with plastic wrap. Fill each cube with oatmeal, cover with plastic wrap and freeze. Once frozen solid, remove the cubes from the ice tray and freeze in a plastic bag. For each portion, thaw three or four cubes in a microwave on the defrost setting. Add additional warm milk if desired.

OVERNIGHT STEEL-CUT OATMEAL

Steps:

• Combine water, steel-cut oats, half-and-half, and salt in an oven-safe dish that is small enough to fit inside your slow cooker. Place the dish in the slow cooker and pour hot tap water around it.
• Cook on Low until thick and creamy, 6 hours to overnight.

STEEL CUT OATMEAL AND BERRIES

Steps:

• Prepare steel cut oats to package directions and desired consistency.
• Place 1/4 of cooked oats in breakfast bowl.
• Top with 1/2 cup yogurt.
• Top with 1/4 cup blueberries. If using frozen blueberries, thaw them slightly in the microwave. Also consider blackberries for more soluble fiber!

UNSOAKED STEEL-CUT OATMEAL

Steps:

• Bring 4 cups water and the salt to a boil in a medium saucepan. Stir in oats. Reduce to a simmer; let cook, stirring occasionally, until oatmeal is tender but still retains some bite, about 30 minutes. Serve hot with the toppings of your choice.

BAKED OATMEAL - STEEL CUT

Steps:

• Measure the 2 cups of steel cut oats into a container and cover with water. Place them in the fridge to soak overnight and soften a bit (I have let them soak for a day or two before and it doesn't change anything). SHORT ON TIME - you can use 2 cups old fashioned oats instead for an even swap.
• Preheat the oven to 375°F with a rack in the top third of the oven. Spray a 9X13 pan with cooking spray. You can also use a 8-inch square pan if you prefer.
• Drain the water off the oats and let them sit in a colander for a bit to get all the water off.
• Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top.
• In a large mixing bowl, mix together the oats, half the walnuts, baking powder, cinnamon, and salt.
• Cover the fruit with the oat mixture.
• In the same mixing bowl, whisk together the maple syrup, milk, egg, coconut oil, and the vanilla.
• Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
• Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle with maple syrup if you want it a bit sweeter before serving. Serve with vanilla or honey yogurt as a topping.