Steelcutoatporridge Recipes

STEEL-CUT OAT PORRIDGE

Steps:

• Bring 3 cups water, 1 cup milk, the cinnamon stick, and the salt to a boil in a medium saucepan. Stir in oats. Return to a boil. Reduce heat; partially cover. Cook, stirring occasionally, until mixture is thick and oats are tender, about 25 minutes. Discard cinnamon stick.
• Cut banana crosswise into 1/4-inch-thick rounds. Top porridge with banana and dates. Sprinkle with flaxseed. Drizzle each serving with 1 tablespoon milk.

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.

PORRIDGE

Steps:

• In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.

STEEL-CUT OAT PORRIDGE

Steps:

• In a saucepan, combine oats, water, molasses and brown sugar.
• Bring to a boil.
• Stir in pineapple and cinnamon.
• If desired, you could add some raisins, currants or other dried fruit.
• Reduce heat and simmer for 20-30 minutes, stirring occasionally and adding additional water if necessary to prevent sticking.
• Cook until water is absorbed and oats are cooked.

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 OAT PORRIDGE

Steps:

• Bring 3 cups water, 1 cup milk, the cinnamon stick, and the salt to a boil in a medium saucepan. Stir in the oats. Return to a boil. Reduce heat; partially cover. Cook, stirring occasionally, until the mixture is thick and the oats are tender, about 25 minutes. Discard the cinnamon stick.
• Cut the banana crosswise into 1/4-inch-thick rounds. Top the porridge with the banana and dates. Sprinkle with flaxseed. Drizzle each serving with 1 tablespoon milk.
• Soaking Steel-Cut Oats
• Steel-cut oats, also known as Irish or Scottish oats, are the result of chopping the whole oat grains into small pieces with steel blades. Rolled (or old-fashioned) oats, on the other hand, are steamed and flattened before being cut to make them more tender. For this reason, they cook much faster than the steel-cut variety and are often preferred as an everyday option. But if you prefer the pleasantly chewy texture offered by steel-cut oats, there is a way to reduce the cooking time by almost half without sacrificing taste or texture. Simply soak the oats overnight in a pot of water to begin softening the very hard coating that surrounds each grain. Bring the water to a boil before stirring in the oats to jump-start the softening process, and then allow the mixture to come back to room temperature and sit, covered, overnight. In the morning, all you will need to do is warm the oats over medium-low heat, stir, and serve.
• Even if you don't have time to or forget to soak the oats, you can still make them in the morning; it will just take a little bit longer. Stir the oats into boiling, salted water, and simmer for about half an hour. Don't stir too often; it will break up the grains and make the texture gluey.
• You might also decide to toast the oats before cooking to bring out their nutty flavor. Simply heat a little melted butter over medium heat and toast the oats, tossing them gently in the pan or stirring a little with a spoon, until brown and fragrant. Then cook in simmering water.