Toasted Oats Recipes

TOASTED OATS COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In medium skillet, over medium heat, heat butter until lightly browned. Be careful not to burn. Add oats; saute, stirring constantly, until golden -- about 5 minutes. Remove from heat; cool.
• Meanwhile, sift flour with cinnamon, salt, and soda; set aside.
• In large bowl, combine sugar, egg, and vanilla. With wooden spoon, or portable electric mixer at medium speed, beat until light.
• Stir in rolled oats and flour mixture until well combined.
• Drop by slightly rounded teaspoonfuls, 3 inches apart, onto ungreased cookie sheets.
• Bake 10 to 12 minutes, or until golden. Remove to wire rack. Cool.

TOASTED OATMEAL

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.

THE BEST TOASTED OATMEAL

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

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.

TOASTED OATMEAL COOKIES

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.

TOASTED OATS

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 OAT AND NUT GRANOLA

Steps:

• Preheat the oven to 325 degrees F (160 degrees C).
• In a large bowl, combine the oats, nuts, coconut and brown sugar.
• In a liquid measuring cup, combine the maple syrup, oil, water and salt; stir with a fork until incorporated. Pour into the oat mixture and stir until coated.
• Divide the mixture among 2 rimmed baking sheets and bake until the granola is golden brown all over, 45 to 55 minutes, stirring every 20 minutes.
• Remove from the oven and let cool completely on wire racks. Serve or store in an airtight container for up to 2 months.