Side Dish Oatmeal Recipes
BEST OATMEAL RECIPES
Here's the best oatmeal recipe! This master recipe makes rolled oats with the best chewy texture, or perfectly creamy steel cut oatmeal.
Provided by Sonja Overhiser
Categories Breakfast
Time 7m
Yield 3
Number Of Ingredients 11
Steps:
- Melt the butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant. Add the salt and cinnamon. Turn the heat to low and carefully pour in the water or milk, stirring. Cover and cook for 5 minutes until tender, then remove from the heat. Serve immediately for a chunky texture, or stir in another 1/2 cup milk for a creamier body. The texture is intentionally chewy (not gloppy or soggy!). Top with desired toppings and serve. Store refrigerated for up to 2 week.
- Bring water and milk to a boil. Watch to make sure that it does not boil over. Once just boiling, add the steel cut oats, salt and cinnamon and stir. Bring to a simmer. Simmer 20 to 25 minutes until the oats are creamy and tender. Serve immediately with desired toppings. Stores refrigerated up to 1 week: it will become very thick, so stir in some milk or water when reheating.
SIDE DISH OATMEAL
I not only love oatmeal, I appreciate its nutritional benefits as well. It occurred to me some time ago, given that good oatmeal tastes wonderful right out of the pot, that confining oatmeal to breakfast seemed a bit restrictive. Why not serve this wonderful grain as a side dish and let it take its place alongside rice, bulgur, couscous, hominy grits, etc? I tried to e-mail this idea to the Quaker Oats company, only to be informed that they weren't interested in ideas from consumers! Their loss, I'd say. These oats are also fine if not toasted, but are less robust in flavor. You can dress them the same way you would mashed potatoes or rice. For those not familiar with thick-cut oats, they cook up drier and much less soupy than do supermarket oats, even at the highest end of the recommended cooking time. Feel free to use any sort of broth, including bouillon cubes and powder but make note of my suggestion to dilute it. Give this a try and let me know what you think.
Provided by Karen in Gotham
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- This recipe basically involves substituting broth for most of the water called for on the package directions, so use them as your guide for the appropriate number of servings. I strongly suggest using water for about one-third of the total amount of liquid, or to taste; the nuttiness of the oats will shine through and be enhanced, rather than masked, by the broth.
- CAREFULLY (they burn quickly) toast the oats in the saucepan in which you'll be cooking them, stirring constantly.
- Quickly add the broth (it stops the toasting), bring to boil, and cook according to package directions, 6 - 10 minutes.
- Add pepper to taste if desired and, if you're not too health conscious, some butter as well.
Nutrition Facts : Calories 153.5, Fat 2.6, SaturatedFat 0.5, Sodium 4.2, Carbohydrate 27.4, Fiber 4.1, Sugar 0.4, Protein 5.3
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5/5 (2)
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