Lightly Toasted Overnight Steel Cut Oatmeal With Honey Roasted Apricots And Pistachios Recipes

OVERNIGHT STEEL CUT OATS

Steps:

• In a mixing bowl, whisk together the milk, honey, nut butter, and any protein powder you may be adding until smooth. Stir in the oats, salt, and any other optional additions (wait to add fresh fruit or nuts so that they stay fresh/crisp). Cover the bowl tightly with plastic (or transfer it to an airtight storage container) and refrigerate overnight or for up to 5 days.
• When ready to serve, stir the oats and portion the desired amount into your bowl. (At this point, you can also divide the oats into individual containers and refrigerate for the week.) Top with any desired fresh fruit, nuts, or other toppings. (If placing the oats in individual jars, feel free to add toppings to each, as they will store fine this way. If storing as a single larger batch for the week, I find it is best to wait to add the fresh toppings/nuts until just before serving so that they don't all sink to the bottom.) Enjoy cold and congratulate yourself for your breakfast-planning prowess.

STEEL-CUT OATS

Steps:

• Combine the oats and salt in a pot and stir to combine. Add the boiling water and milk and bring to a boil, then reduce to a simmer. Cook for 30 minutes on low, without stirring, then stir and cook for 5 minutes more. Serve with toasted pecans, golden raisins and brown sugar if desired.

OVERNIGHT OATS

Steps:

• Mix oats, dried fruit, seeds, milk and salt in a pint jar or 2-cup airtight resealable container. Seal tightly and refrigerate for at least 5 hours or up to 5 days.
• Uncover, stir well, and taste. If you prefer more sweetness, stir in some sweetener. Top with the nuts just before eating.

LIGHTLY TOASTED OVERNIGHT STEEL-CUT OATMEAL WITH HONEY-ROASTED APRICOTS AND PISTACHIOS

Steps:

• Preheat the oven to 300 degrees F.
• Spread the oats on a baking sheet in an even layer and bake, stirring occasionally, until lightly toasted, about 15 minutes.
• In a large pot, bring 8 cups of water and the sea salt to a boil. Stir in the toasted oatmeal and cook for 1 minute. Cover the pot tightly and cool to room temperature. Refrigerate at least 8 hours or overnight.
• The next morning, preheat the oven to 350 degrees F.
• Put the apricot quarters in a medium glass roasting pan and bake until slightly softened, about 10 minutes.
• While the apricots roast, combine the apricot nectar, honey, cloves and cinnamon sticks in a medium skillet and bring to a simmer over medium heat. Add the baked apricots and any pan juices and cook, stirring occasionally, until the apricots are well caramelized and the liquid is syrupy, about 5 minutes.
• Return the chilled oatmeal to the stove and cook over low heat until heated through. Stir in the warm milk and cook until incorporated.
• Spoon the oatmeal into bowls, top with some of the apricots with syrup and sprinkle with pistachios. Drizzle with rose water if desired.

TOASTED OATMEAL

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.