Okay - Steel Cut Oats are supposed to be the miracle food. I found this recipe and need to see if our LAWL cooks have any thoughts on the recipe the way it's written. I will try this and report back sometime this week. I will count each serving as as 1S, 2F (the raisins) and 1 Condiment (the SF syrup)
Steel Cut Oats – Serves 2
Use a slow cooker/crockpot (this person used a 1.5 quart size)
Ingredients
1 cup Steel cut oats
1/2 cup Raisins or dried cherries, dried blueberries, or dried cranberries –
1 teaspoons Apple pie spice or ground cinnamon mixed with a pinch of ground cloves, nutmeg, and allspice
4 cup Water
2 tablespoons SF Maple syrup
Instructions1. Combine all the ingredients in the slow cooker. Cover and cook on LOW for 7 to 9 hours, or overnight.
2. Stir the oatmeal well and scoop into bowls with an oversized spoon. Serve with skim milk and SF maple syrup or splenda sugar.
Joni - that is so funny, I LOVE steel cut oats and I was actually out looking up recipes for them this afternoon...
I have what is supposed to be the "ultimate" steel cut oats recipe, but it calls for FF buttermilk... can we have fat free buttermilk???
Anyway, SC oats are amazing! They are a little more crunchy than regular or quick oats and their flavor is so real - you can really tell they are not processed!
Here's a link for easy prepartion:
My guess is no on the buttermilk; so can you put 1 tsp of butter (which equals 1 fat in my plan book) in fat free regular milk to get butter milk? haha - can you tell I'm not a cook!
Milk:
Lactaid, fat-free, skim, Skim Plus.....8 oz.
Soy, plain, nonfat or low-fat, fortified with cal;cuim and vitamin D....8 oz
Joni and Pearl - Busy day today as boss is leaving for 2 weeks to Israel. However, I will send both recipes to the LA Chef because I would love a new breakfast. Pearl, post the one with the buttermilk and I'll see what they say. (Of course, it will take about a week)
Yumm-o girls! I would love a new breakfast too. Cassi.... you are the BOMB! haha!
Joni and Pearl...I've been thinking about incorporating steel cut oats in to my meals too....Great minds. Could it be because we were listening/watching/reading the YOU book?
Here ya go: (I tried it today with no buttermilk, 1% milk instead... YUMMO!!)
This makes 4 servings:
1T butter
1C steel cut oats
3C boiling water
1/2C milk
1/2C LF or NF buttermilk
1T LF or NF buttermilk
1T Splenda brown sugar
1/4tsp ground cinnamon
In a large saucepot, melt the butter and add the oats.
Stir for 2 minutes to toast.
Add boiling water and reduce heat to a simmer.
Keep at a low simmer for 25 minutes, without stirring. *See note.
Combine the milk and half of the buttermilk in the oatmeal.
Stir gently to combine and cook for an additional 10 minutes.
Spoon into serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.
*NOTE: Mine stuck to the pan during the 25 minutes... I think my low simmer was more of a medium simmer...
I added defrosted and chopped peaches... YUMMO!!!
1S 1/2F 1F
Evette - I haven't gotten very far in the book - but I know on Southbeach, Steel cuts are the only oats allowed as I remember, so we got hooked on them back then...
Makeena - Steel Cut Oats are the latest rage in health foods. I have actually seen them at the larger grocery store chains here in Georgia (Publix, Kroger). I tried to pick some up at Walmart today, but there were not any there. SCO are a Cancer-fighting foods recommended by Dr. Mehmet Oz; he says they help keep things moving through your digestive system.
Here's something else I read that sounded good...
Quote:
I've never been a big fan of oatmeal, or any hot mushy cereal. Yik. But a few years ago, I discovered steel-cut oats, which are also known as coarse-cut oats, Irish oats, Scotch oats, and pinhead oats (I like that name the best). Steel-cut oats are chopped oat groats, which only have the outer hull removed, so they are more nutritious than the more popular rolled oats. They are also nuttier, more flavorful, and retain a chewy texture. Like most whole grains, however, they take a while to cook, so you have to plan ahead. Most upscale supermarkets carry steel-cut oats, and Bob's Red Mill makes a superior packaged product. If you can find them, it's a good idea to purchase these in bulk as they tend to be fresher.
These are perfect for a rainy, chilly winter weekend morning when you are lounging around reading the paper and have 45 minutes to kill. I like my oatmeal with fruit, preferably seasonal, and since I typically eat this in the winter, I often make it with sauteed apples. A drizzle of pure maple syrup is also delicious.
Steel-Cut Oats with Apples
For the oats
3 1/2 cups water
1/2 cup milk
2 tablespoons unsalted butter
1 cup steel-cut oats
1/2 teaspoon salt
For the apples
2-3 medium apples, peeled and cored
2 tablespoons unsalted butter
2 tablespoons dark brown sugar
Pinch of cinnamon
Serves 4
To make the oats, in a large saucepan, bring the water and milk to a slow boil. Meanwhile, melt the 2 tablespoons butter in a frying pan and add the oats. Toast the oats for about 15 minutes, until golden and toasty. Add the oats and the salt to the boiling water, and cook, stirring occasionally, until thick and creamy (but not mushy), about 30-40 minutes.
Meanwhile, to make the apples, cut the apples into medium chunks. Melt the butter in a frying pan, then add the apples, sugar, and cinnamon. Cook, stirring occasionally, until crisp-tender and caramelized, about 15 minutes.
Serve the oatmeal topped with the apples. MMMMMmmmmmm
Okay - last night I made the crock pot recipe for steel cut oats and I am not "wowed" by them -- they seem too soggy and taste like water and plumped up raisins.............but I have not given up! I will try Pearl's recipe tomorrow. Perhaps toasting the oats first and using some milk will help. I am bound and determine to like these things! Also, in regards to the recipe I posted (the first one, using the crock pot), the servings are HUGE! My guess is this would be four servings; not two.
Steel Cut Oats
