OVERNIGHT OAT GROATS BOWL
With our overnight oat groats porridge recipe, you can easily prepare a nutritious hot cereal breakfast bowl in just 15 minutes - healthy and tasty!
Provided by Foodaciously
Categories Breakfast & Treats
Time 15m
Number Of Ingredients 7
Steps:
- Rinse the groats and let them soak overnight in a bowl of boiling water.
- Drain the groats, add them to a pot with milk, and simmer for 10 minutes.
- Now, tip in the red currants and cook all for 5 more minutes.
- Serve the porridge topped with walnuts, yogurt, pumpkin seeds, and maple syrup.
Nutrition Facts : Calories 326 calories, Carbohydrate 37 calories, Fat 13 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 2 grams, Sugar 7 grams, UnsaturatedFat 12 grams
HOW TO MAKE SOAKED OATMEAL USING OAT GROATS
Making soaked oatmeal is not only nutritious, it's also very affordable using inexpensive oat groats.
Provided by Mary's Nest
Categories Breakfast
Time 12h15m
Number Of Ingredients 6
Steps:
- Place the oat groats on a parchment-lined baking sheet and place into a 350°F oven to toast for no more than 5 minutes.
- Remove toasted oat groats and allow to cool. Once cooled, transfer to a small grinder. Grind oat groats to a consistency of half powder and half chopped groats.
- Add oat groats to a small sauce pan, which is either enameled cast-iron or stainless steel. Cover oat groats with 2 cups of the water. Also add 1 tablespoon of apple cider vinegar. If you do not have apple cider vinegar, you can use lemon juice or whey.
- Allow oat groats to soak overnight or for approximately 8-12 hours.
- After soaking, place the saucepan containing the oat groats on the stove burner on medium high and add the remaining water and the salt. Bring the oat groats to a simmer and turn the heat to medium low, continually stirring to prevent the oat groats from sticking to the bottom of the pan.
- After about 10 minutes, the oat groats should have thickened. Now add the butter and cinnamon, if using, and stir until combined. The oatmeal is now ready to be served.
CREAMY OAT GROATS
"Groat" - not to be confused with "grit" - is an old Scottish term for a dehulled oat kernel. Like steel-cut oats, which are just pieces of groat that get broken during dehulling, groats have been prepared and eaten as hot cereal or gruel for centuries, sustaining generations of hard-working farmers and laborers. These days, it's fortifying the food elite. Quinn and Karen Hatfield of Hatfield's in Los Angeles use the hearty grain as inspiration for an elegant (some might even say delicate) vegetarian entrée of wild-mushroom "cannelloni." To make the dish, creamy, hollandaise-enriched groats flecked with herbs and lemon zest are combined with mushrooms and then stuffed into oat crepes.
Provided by Merrill Stubbs
Categories breakfast, dinner, lunch
Time 1h15m
Yield Serves 4 as a side dish
Number Of Ingredients 11
Steps:
- Put the groats in a 2-quart saucepan with 1½ quarts water and 1 teaspoon salt. Bring to a simmer over medium heat and cook 30 to 40 minutes, stirring every once in a while, until the groats are tender but still have a pleasant chew. Strain the groats and set aside.
- Meanwhile, make the hollandaise: dice ½ pound of the butter into ½-inch cubes and allow to sit out at room temperature. Set up a double boiler with about an inch of water in it, or a 2-to-3-quart saucepan with a round metal bowl that fits securely in the pot without touching the top of the water. Bring the water to a gentle simmer on the stovetop, without the bowl.
- In the bowl, whisk the yolks with ½ ounce cool water and set it over the gently simmering water. Whisk constantly until the yolks thicken considerably, begin to hold a slight peak and are very warm to the touch, 2 to 5 minutes. (Be careful: if the water is too hot, the eggs will curdle. If you see a slight graininess begin to form at the edge, pull the bowl off the saucepan and allow it to cool before continuing, still whisking.)
- Once the yolks have thickened, begin adding the butter, a few cubes at a time. Whisk constantly over the heat, steadily adding the butter until it has all been incorporated. Remove the hollandaise from the heat and add the lemon juice and salt to taste. Keep the hollandaise in a warm place (like on an unlit burner on the stovetop) for up to an hour.
- In a wide sauté pan, melt the remaining 2 tablespoons butter over medium-low heat and add the shallot and a large pinch of salt. Cook the shallot gently, without letting it color, until it is tender and aromatic, 2 to 3 minutes. Add the cooled groats and stir well to reheat. When hot, turn off the heat and add about a cup of the hollandaise to create a creamy consistency; the quantity you add is your preference, but the groats should not become soupy or get lost in the sauce. Working quickly so that the heat of the groats doesn't split the hollandaise, add the lemon zest, herbs, and salt and pepper to taste. Serve immediately.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 56 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 34 grams, Sodium 338 milligrams, Sugar 3 grams, TransFat 2 grams
INSTANT POT OATS (FAST, CREAMY OATMEAL!)
A quick and simple method for making PERFECT, creamy oats in the Instant Pot. Just 1 ingredient and 20 minutes required!
Provided by Minimalist Baker
Categories Breakfast Helpful How-to
Time 20m
Number Of Ingredients 8
Steps:
- Add rolled oats and water and/or dairy-free milk to the Instant Pot and stir to prevent sticking (use the lesser amount of liquid for more textured oats and the greater amount for more porridgy). Pressure cook on high for 2 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
- Enjoy immediately with toppings of choice. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.
Nutrition Facts : ServingSize 1 cup, Calories 154 kcal, Carbohydrate 27.4 g, Protein 5.3 g, Fat 2.6 g, SaturatedFat 0.4 g, Sodium 2 mg, Fiber 4.1 g, Sugar 0.4 g, UnsaturatedFat 1.73 g
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- Add 3 cups of water to a medium pot and bring to a boil. Meanwhile, wash your oat groats in a sieve and set aside.
- Once the water is boiling, add oats. Stir well and bring to a slow simmer. Place the lid slightly ajar so steam can escape. Simmer for 25 minutes, stirring occasionally.
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- Combine the oats, oat milk, water, maple syrup, vanilla, cinnamon, nutmeg, and salt in a small pot.
- Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook, stirring occasionally, for a few minutes, until the porridge is soft and a little thinner than you'd like it.
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