Toasted Oatmeal Recipes

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THE BEST TOASTED OATMEAL



The Best Toasted Oatmeal image

What's the best oatmeal recipe? This toasted oatmeal takes the cake: it has an irresistible nutty flavor and chewy texture.

Provided by a Couple Cooks

Categories     Breakfast

Time 15m

Yield 2

Number Of Ingredients 8

1 tablespoon unsalted butter or coconut oil
1 cup rolled oats
1/4 cup milk or almond milk, plus additional to serve
1 pinch kosher salt
1 pinch ground cinnamon
3/4 cup plus 1 tablespoon water
Maple syrup, to serve
Toasted almonds or pecans, to serve (optional)

Steps:

  • In a large skillet, melt the butter over medium heat. Add the oats and toast for 5 to 7 minutes, stirring occasionally, until the oats start to smell fragrant and nutty.
  • In a large, heavy-bottomed pot, add the milk, kosher salt, cinnamon, and water. Bring to low boil over medium heat. Add the toasted oats and stir gently to combine, then cover the pot, turn off the heat, and allow to sit for 7 minutes.
  • After 7 minutes, the oats are ready to serve. The texture will be a chewy texture, not creamy as with the stirred method. To serve, top with real maple syrup. Add toasted almonds or walnuts and/or additional milk if desired. Leftovers can be kept refrigerated in a sealed container for up to 5 days.

TOASTED OATMEAL



Toasted Oatmeal image

Toasting the oatmeal before cooking it gives the cereal a nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 4 cups

Number Of Ingredients 5

1 tablespoon unsalted butter
1 cup Irish, Scottish, or any steel-cut oatmeal, or 2 1/2 cups old-fashioned rolled oats
Pinch coarse salt
Infused Honey
Stewed Fruit

Steps:

  • Melt butter in a large heavy saucepan over medium heat. Add the oats, and toast, tossing and turning oats, until oatmeal is browned and fragrant, about 4 minutes. Add 4 cups water and salt, and bring to a boil. Reduce to a simmer, cover, and cook until most of the water has evaporated and the oatmeal is tender, about 30 minutes for the Irish oatmeal and 10 minutes for the old-fashioned rolled oats. Serve hot with the toppings of your choice.

TOASTED OATMEAL COOKIES



Toasted Oatmeal Cookies image

Toasted oats, walnuts and brown sugar--there isn't a better flavor combination!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 42

Number Of Ingredients 9

2 1/2 cups quick-cooking or old-fashioned oats
1 cup chopped walnuts
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Heat oven to 350°F.
  • Spread oats and walnuts in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes, stirring occasionally, until light brown; cool.
  • Mix brown sugar, butter, vanilla and egg in large bowl. Stir in oat mixture and remaining ingredients.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until golden brown. Cool slighty; remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 125, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg

TOASTED OATMEAL COOKIES



Toasted Oatmeal Cookies image

These down-home-flavored cookies are a family favorite. Toasting the oats gives them an extra nutty flavor. The cookies freeze well and remain crisp...but I've found that whenever I make them of our children and grandchildren, I never have enough left to freeze! -Marilyn Krueger, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 8

3/4 cup butter, cubed
2-1/2 cups rolled oats
3/4 cup all-purpose flour
1 teaspoon baking soda
1 cup packed brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup salted peanuts, coarsely chopped

Steps:

  • In a large skillet over medium heat, melt butter until lightly browned. Add oats, stirring constantly until golden, 8-10 minutes. Remove from the heat; cool. Combine flour and baking soda; set aside. In a large bowl, beat brown sugar, eggs and vanilla until light. Stir in dry ingredients and peanuts until well blended. Let stand for 15 minutes. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10 minutes or until golden. Remove to wire rack to cool.

Nutrition Facts : Calories 176 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 151mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

TOASTED OATS



Toasted Oats image

This is so simple and adds so much flavor to the oats. Add these to your favorite cookie or breakfast recipe. Also try toasting millet, rye berries or any other grain.

Provided by Mother of Many

Categories     Grains

Time 21m

Yield 1 cup, 2-4 serving(s)

Number Of Ingredients 2

1 cup oats
12 inches aluminum foil, depending upon pan size

Steps:

  • Preheat oven to 350 degrees F.
  • Line baking sheet with tin foil, if desired.
  • Spread oats in a shallow layer on a cookie sheet.
  • Bake for 15 to 20 minutes or until lightly browned, stir occasionally.

TOASTED OATMEAL



Toasted Oatmeal image

My old roommate used to cook this all the time as a quick and easy yogurt topping. I also think it's nice with a little bit of cream instead. Please use butter if you can stand it, there's no comparison!

Provided by Kitty Z

Categories     Breakfast

Time 7m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons butter or 2 tablespoons margarine
1 cup oatmeal
1 teaspoon brown sugar, to taste
3/4 cup plain yogurt (or any flavor you like)

Steps:

  • Melt butter or margarine in a small frying pan over medium/medium low heat.
  • Add the oatmeal and stir so that it is evenly coated.
  • Cook until the oatmeal starts turning golden brown and a little crunchy, about 3 to 5 minutes.
  • Add the brown sugar, again stirring well to coat the oatmeal.
  • Cook 1 to 2 minutes more, until the brown sugar is completely melted and dispersed, and the oatmeal is very golden brown.
  • Serve on top of yogurt, or with a small amount of milk or cream.

Nutrition Facts : Calories 322.1, Fat 17.1, SaturatedFat 9.7, Cholesterol 42.5, Sodium 126.6, Carbohydrate 33.7, Fiber 4, Sugar 7.1, Protein 9.8

TOASTED OATMEAL BREAD



Toasted Oatmeal Bread image

I entered this special bread recipe in our state fair, and it won a blue ribbon. It's been a holiday favorite of mine ever since!

Provided by Taste of Home

Time 45m

Yield 2 loaves.

Number Of Ingredients 11

6 to 6-1/2 cups all-purpose flour, divided
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1-1/3 cups water
1/4 cup milk
1/4 cup molasses
1/4 cup butter, cubed
1 egg
1 cup old-fashioned oats, lightly toasted
2-1/2 cups chopped walnuts

Steps:

  • In a bowl, combine 1 cup flour, sugar, yeast and salt; mix well. In a small saucepan, heat water, milk, molasses and butter until a thermometer reads 120°-130° (butter does not need to melt). Add to yeast mixture; beat on medium speed for 2 minutes. Add egg, oats and 2 cups flour; beat on high for 2 minutes. Stir in nuts and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Shape into two round loaves; place on greased baking sheets. With sharp knife, cut four parallel slashes on top of each loaf. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-30 minutes or until golden brown. Remove from pans; cool on wire racks.

Nutrition Facts :

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