Steel Cut Oatmeal

Steel Cut Oatmeal in the Instant Pot  
2 T. butter
1 1/2 c. steel cut oats
4 1/2 c. water
1/2 t. salt
honey and milk, for serving
Place butter in instant pot on saute to melt the butter.  Stir in the oats, saute for about 5 minutes; stirring often, until oats are lightly toasted.
Add the water and salt and stir well.
Put on the lid and turn dial on lid to sealing.  Either use the Porridge setting or High Pressure for 12 minutes.  Let the pressure release naturally for 10 minutes.  Then release remaining steam.  Open and stir and serve with honey and milk. 

Variations: 
1) add 1 chopped apple and 1/2 t. cinnamon with the water. 
2) add 1 c. pumpkin puree, 1/2 c. maple syrup and 1 t. pumpkin pie spice with the water.
3) top with fresh fruit or berries at serving time. 

Carrot Cake Steel Cut Oats....in Instant Pot

Carrot Cake Steel Cut Oats for Instant Pot

1 tablespoon butter
1 cup steel cut oats
4 cups water
1 cup grated carrots
3 tablespoons maple syrup
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup raisins
1/4 cup chia seeds

Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes.
Add water, carrots, maple syrup, cinnamon, pumpkin pie spice, and salt. Select high pressure and set 10 minutes cook time.
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Stir oats. Stir in raisins and chia seeds. Cover and let sit five or 10 minutes until oats are desired thickness.
Top with additional raisins, maple syrup, chopped nuts, and milk.

Overnight Oatmeal

Want breakfast to be ready when you wake up?   ♥ ~here's how to make that happen~ ♥

Place in the bottom of your crock pot:   2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, and a pinch salt. 
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water. 
Do NOT stir. 
Cook overnight for 8 - 9 hours on low.

Oatmeal Chocolate Chip Cookies.....Gluten Free

This recipe came from Chef Brad....
http://chefbrad.com/blog/view.php?article=-New-Cookie-Recipe-&item=84
I especially like that it is gluten free.  I made my oat flour in my blender.

Oatmeal Chocolate Chip Cookies
Cream together:
1 c. butter, softened
2 c. brown sugar
Add in:
1 t. vanilla
2 eggs
Continue to cream together.
Add in:
1 c. whole rolled oats
3 ½ c. freshly ground oat flour
1 t. baking soda
1 t. salt
Mix well.
Add in:
2 c. chopped walnuts
2 c. chocolate chips or 2 c. heath bar pieces
Continue to mix until well incorporated. Drop onto sprayed cookie sheet.  Bake at 325 for 10-12 mintues.

Apple Cinnamon Oatmeal Mix

Want to jazz up your morning bowl of oatmeal?  Tired of buying those expensive little packets of flavored oatmeal.....Give this a try.... Feel free to substitute raisins or other dried fruit for the apples.

http://www.tasteofhome.com/Recipes/Apple-Cinnamon-Oatmeal-Mix

Apple Cinnamon Oatmeal Mix

• 6 cups quick-cooking oats
• 1-1/3 cups nonfat dry milk powder
• 1 cup dried apples, diced
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon ground cloves
• ADDITIONAL INGREDIENT (for each serving):
• 1/2 cup water OR use fat free milk and don't add the powdered milk above

Directions

• In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 8 cups total. (16 servings)
• To prepare oatmeal: Shake mix well. In a small saucepan, bring water to a boil; slowly stir in 1/2 cup mix. Cook and stir over medium heat for 1 minute. Remove from the heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency. Yield: 1 serving.

Nutritional Facts:One serving equals 176 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 185 mg sodium, 33 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchange: 2 starch.

Best Oatmeal Cookies

Loretta Cochran shared this recipe on facebook.  Loretta is a great cook and says these are the best oatmeal cookie recipe ever. She makes a triple batch.

Best Oatmeal Cookies
1c. butter
1 1/2 c. sugar
1T. molasses
1t. vanilla
1t. soda
Cream the above ingredents and then add
2 eggs mixing well
2c. flour
2c. oatmeal
nuts and choc. chips or you can leave them out.
Bake at 375 for 8-10 min.

Leftover Cooked Oatmeal Muffins

Leftover Cooked Oatmeal Muffins
1 cup flour (I use white or wheat)
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup melted butter
2 eggs, lightly beaten
1 cup leftover cooked oatmeal
1 cup raisins (optional)
1 teaspoon vanilla
In a large bowl, combine flour, brown sugar, baking powder and baking soda.  In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla. Add to dry ingredients and stir just until moistened.  Spoon batter into 12 greased muffin cups.The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.  Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.
Read more: http://www.food.com/recipe/leftover-cooked-oatmeal-muffins-318283#ixzz1P511yIhv

Steel Cut Oatmeal

My friend Marcia got me started on Steel Cut Oatmeal when we went camping a couple years ago.  She puts this in her crock pot (be sure and spray it with cooking spray before adding ingredients) the night before on low and it is ready in the morning.  But I never can remember the correct portions.....so I am posting them here so they are always handy.  I found some good tips too......posted at the bottom!

Steel Cut Oatmeal

For one serving:  1 1/2 cups water  and 1/4 cup oats  For four servings or more: Use 1 cup of water per 1/4 cup oats for each serving  (i.e. 4 cups water/1 cup oats for four servings)

Bring water to boil in a saucepan.  Stir in oats and immediately reduce heat to low.  Watch carefully, because the water might foam up and boil over!  (If using an electric stove, and the water foams up before the burner cools down enough, briefly lift the pan off the heat and the foam will subside).  Simmer uncovered over low heat, stirring occasionally, for 25-30 minutes or until oats are of desired texture.

Notes: If making ahead with plans to reheat, I cook the oats for only 20-25 minutes. I like to add a tiny pinch of salt when I add the oats to the water, but this is entirely optional.  If you want to add dried fruit while the oatmeal is cooking, add a bit of extra water.  I like to cook 8 servings at a time:  I let the oatmeal cool slightly then divide into 8 small plastic containers, which can be refrigerated for up to one week.  To reheat, add a splash of milk or water, then microwave until heated through.  Stir and serve plain or with desired toppings.  The oatmeal can also be frozen and reheated.

ONLINE TIPS:  Another way to enjoy them is with a big dallop of plain greek yogurt and a drizzle of pure maple syrup. It is out of this world. 

I have a good way of cutting down the cooking time – as I do cook mine every morning.   I measure out my oats and water at night before bed, and let them sit on the stove. Then in the morning I just turn on the burner and let them start cooking. It takes about 10-15 minutes for them to finish this way.

Also, with all oatmeal I make, steel cut or otherwise, I always add the oats at the beginning before heating the water. They come out creamier and cook a bit more evenly I find.

My favorite way to eat them is cooked with juice instead of milk or water and then with some dried fruit thrown in. Apple juice with dried cranberries is this week’s flavor!

 Another way: I use 1/3 cup steel cut oatmeal and 1-1/3 cup water and a pinch of salt. Then I put them in the microwave on 50% for 18 minutes and take my shower. When I come out they oatmeal is done. I chop up some banana and some blueberries with about a heaping tsp of sugar, mix it all up and dive in. Delicious!

Actually steel cut oats is not all that much more expensive. Rolled oats are cooked at the ratio of 2 parts water to 1 part oats. Steel cut is cooked at the ratio of 4 parts water to 1 parts oats. Therefore you need twice as much of a measure of rolled oats to get the same amount of oats after cooking. If you put that into the cost analysis, then steel cut oats if very little more than rolled oats and really tastes a whole lot better. Worth the difference.

I pack up my oatmeal this way each week. If I accidentally make more then 5 servings I throw the others in the freezer. I love mine with a sprinkle of flax (good for the knees) and frozen blueberries.

 tend to make them into a whole meal with cinnamon, dried fruit, apples, nuts or seeds, flax and a little sweetener. I also shorten the cooking time by using a pressure cooker. It takes only 3 minutes at pressure.
You can read about it here http://pressurecooking.blogspot.com/2009/05/pressure-cooking-steel-cut-oats.html.