Maplepecanandbrownsugarcrockpotsteelcutoats Recipes

MAPLE, PECAN AND BROWN SUGAR CROCK POT STEEL CUT OATS

Maple, Pecan and Brown Sugar Crock Pot Steel Cut Oats image

The way my kids and I like them. Props to 'zaar user "papergoddess" for figuring out the perfect quantity of water for crock pot oats! Thank you!

Provided by jenpalombi

Categories Breakfast

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup steel cut oats, uncooked
1/2 teaspoon salt
4 1/2 cups water
1/2 cup chopped pecans
1/4 cup brown sugar
2 tablespoons maple syrup

Steps:

Combine 1st 3 ingredients in the crock pot.
Cover and cook on LOW for overnight (about 8 hours).
Stir in nuts and brown sugar.
Drizzle syrup over each serving.

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

BROWN BUTTER STEEL-CUT OATMEAL

Brown Butter Steel-Cut Oatmeal image

Make this steel-cut oatmeal recipe in the Instant Pot. Browning them in butter gives the oatmeal a toasty, rich flavor.

Provided by Coco Morante

Categories Oatmeal Breakfast Oat Instant Pot Pressure Cooker Quick & Easy

Yield Serves 4

Number Of Ingredients 6

Ingredients

2 tablespoons unsalted butter
1 1/2 cups steel-cut oats
4 1/2 cups water
1/2 teaspoon kosher salt
Brown sugar, for serving
Heavy cream, for serving

Steps:

Select Sauté on the Instant Pot and melt the butter. Add the oats and sauté, stirring often, for about 5 minutes, until aromatic and lightly toasted. Add the water and salt and stir to combine, making sure all of the oats are submerged in the liquid.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Porridge settingand set the cooking time for 12 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the oatmeal to incorporate any extra liquid.
Ladle the oatmeal into bowls and serve with brown sugar and cream.
Variations
Apple cinnamon: Stir in 1 apple, chopped, and 1/2 teaspoon cinnamon with the water.
Pumpkin spice: Stir in 1 cup pumpkin puree, 1/4 cup maple syrup, and ¾ teaspoon pumpkin pie spice with the water.
Peanut butter-banana: Stir 1/4 cup creamy peanut butter into the finished oatmeal. Top each serving with banana slices.
Blueberry almond/pecan: Top each serving with a handful of fresh blueberries, a scattering of toasted sliced almonds or pecans, and a drizzle of honey.
Savory sesame soy: Omit the salt. Stir in 2 tablespoons soy sauce and add 1/2 teaspoon toasted sesame oil with the water. Serve topped with a fried egg.

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