Steel Cut Oatmeal With Maple Sauteed Apples Recipes

BAKED STEEL CUT OATMEAL

Baked Steel Cut Oatmeal image

Inspired by Heidi Swanson's recipe in Super Natural Every Day via Orangette I like my Pyrex 8-inch square baking dish for this one. You can also use six 6-oz ramekins. If you are mixing this at night and baking in the morning, follow the recipe through step 2, omitting the fruit. Store mixture in baking vessel or in a Tupperware. In the morning, give the mixture a stir. Scatter berries (if using) into an 8-inch baking dish. Pour milk-oat mixture over the berries; then proceed with recipe. As I noted, I like these baked oats both with berries or other fruit and without, so don't hesitate to make them if you don't have any berries on hand - they are so good on their own. I have used both almonds and walnuts. I do toast the walnuts. I don't toast the almonds - it doesn't seem to matter. The mixture can be assembled the night before, though it doesn't have to be. Update, Oct 2014: Almonds are my preference. Peeled, sliced apples are also my preference. I omit the cinnamon. I also now do 1/4 cup maple syrup as opposed to 1/3 cup. If you are making individual portions, I think the easiest method is this: mix dry ingredients as instructed in step 1; spoon about three tablespoon of the dry ingredients into six 6-oz ramekins; then pour liquid over top. The liquid will reach the top of each ramekin. To prevent a catastrophe, I suggest lining a 9x13-inch baking dish with parchment paper and placing the filled ramekins in the dish to bake.

Provided by Alexandra Stafford

Time 1h5m

Number Of Ingredients 11

Ingredients

3/4 cup steel cut oatmeal
½ cup (60 g) almonds (sliced, untoasted are great) or walnuts halves, toasted and chopped
1 teaspoon baking powder
1½ teaspoons ground cinnamon, optional
½ teaspoon fine sea salt or kosher salt
¾ to 1 ½ cups (90 to 185 g) blueberries, optional-I like using 1 peeled, sliced apple
2 cups (475 ml) milk, 2% or whole
1/4 to 1/3 cup (80 ml) maple syrup, I find 1/4 cup to be sweet enough
1 large egg
3 tablespoons (45 grams) unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract

Steps:

See notes if you are refrigerating this overnight. Otherwise, preheat the oven to 375ºF. In an 8- or 9-inch baking pan, mix together the oats, the nuts, baking powder, cinnamon, if using, and salt. Place the sliced apples or berries on top.
In a medium bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Pour the milk mixture over the oat mixture, and shake the pan to distribute.
Transfer pan to the oven and bake for 55 to 60 minutes (Note: Several commenters have had issues with browning too quickly, so I advise checking after 30 minutes, and if it looks as though it is browning quickly, turn oven down to 350 and check periodically for doneness), or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.

BAKED STEEL CUT OATMEAL

Baked Steel Cut Oatmeal image

Easy, healthy and delicious baked steel cut oats! Try them served hot topped with berries, a drizzle of almond milk and maple syrup and a spoonful of your favorite nut butter.

Provided by Deryn Macey

Categories Breakfast

Time 1h5m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup steel-cut oats (176 g)
3 cups almond milk or another plant-based milk of choice (750 mL)
2 bananas, mashed (approx. 220 g)
1 apple, chopped (approx. 150 g, or other fruit of choice)
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp sea salt

Steps:

Pre-heat the oven to 350 degrees F.
Place the bananas in a glass baking dish (I used an 8×8 square dish) and mash with a fork until they form a paste.
Add the rest of the ingredients and mix well.
Cover and bake for 45 minutes then remove the cover and bake for 15 more minutes. If you don't have a lid for your baking dish, you can use a baking tray flipped upside down and placed on top of the dish.
Enjoy right away or store in the fridge for up to 5 days, enjoying cold or reheating as needed.

Nutrition Facts : ServingSize 1 (approx. 260 grams), Calories 234 calories, Sugar 10 g, Sodium 88mg, Fat 4.5 g, Carbohydrate 44 g, Fiber 6.5 g, Protein 6.3 g, Cholesterol 0 g

STEEL CUT OATMEAL WITH MAPLE SAUTEED APPLES

Steel Cut Oatmeal With Maple Sauteed Apples image

Found on facebook; modified from erinsfoodfiles.com (http://www.erinsfoodfiles.com/2011/12/steel-cut-oatmeal-with-maple-sauteed-apples.html).

Provided by KerfuffleUponWincle

Categories Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 cups water
1 cup milk
1 tablespoon butter (salted, or unsalted)
1 cup steel cut oats
1/2 teaspoon salt
2 tablespoons butter (salted, or unsalted)
3 large firm apples (about 1 1/2 pounds, peeled, cored, cut into 1/2-inch-thick slices)
1 tablespoon pure maple syrup, PLUS
1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/2 cup toasted pecans (OPTIONAL, rough chopped)

Steps:

OATS:.
Bring the water and milk to a simmer in a large saucepan over medium heat.
Meanwhile, heat the butter in a medium skillet over medium heat until just beginning to foam; add the oats and toast, stirring constantly with a wooden spoon, until golden and fragrant with a butterscotch-like aroma, 1 1⁄2 to 2 minutes.
Stir the toasted oats into the simmering liquid, reduce the heat to medium-low; simmer gently, until the mixture thickens and resembles gravy, about 20-25 minutes.
Add the salt, stir to combine and continue simmering, stirring occasionally with a wooden spoon until the oats absorb almost all of the liquid and the oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes.
Off the heat, let the oatmeal stand uncovered for 5 minutes. Serve immediately with maple sautéed apples. Garnish with toasted pecans if desired.
MAPLE SAUTÉED APPLES:.
(Begin cooking apples when the oats have about 5 minutes cooking time remaining.).
Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and 1 tablespoon maple syrup; sauté until the apples are tender, about 6 minutes.
Mix in the remaining 1⁄2 cup maple syrup and cinnamon; simmer until slightly reduced, about 2 minute.
Makes about four servings of oatmeal topped with sauteed apples, and garnished with toasted pecans if desired.

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