Steel Cut Oats with Roasted Walnuts and Golden Raisins

Steel cut oats have a firmer texture and require longer cooking than rolled oats. This recipe is modified from an Alton Brown recipe on Food Network, broadcast in 2008.

1 T butter
1 c steel cut oats
3 c boiling water
1/2 c milk
1/2 c buttermilk
1/2 t salt
2 T brown sugar
1/4 t cinnamon
1/4 c ground roasted walnuts
1/4 c golden raisins

In a large saucepan, melt the butter and when sizzling stops, add the oats. Stir for a few minutes to toast. Stir in the boiling water, salt, milk, and half the buttermilk. Reduce heat to a simmer and cook uncovered for 30 minutes, without stirring. Stir in the raisins, nuts, the reserved buttermilk and let stand covered for 10 minutes off heat. Garnish each serving with a few chopped nuts or a pinch of cinnamon. Serves 4 generously.

Baked Oatmeal

Recorded January 4, 2014. Adapted by Laura from an online recipe. Prepared many times. A Family Favorite. Can be prepared the night before and reheated for breakfast.

1/3 c butter, melted and cooled
2 large eggs
3/4 c brown sugar
1-1/2 t baking powder
2 eating apples, cored, peeled, and coarsely chopped
1/3 c raisins
1/4 c pecans or walnuts, coarsely chopped
1-1/2 t vanilla
2 t cinnamon
1/4 t salt
2 c milk
3 c rolled oats

Preheat oven to 350 degrees F (177 C). In a large bowl, beat eggs well. Stir in the sugar, baking powder, vanilla, cinnamon, and salt. Whisk in the butter, then the milk, stir in the oats, followed by the fruits and nuts, mixing well after each addition. Spread the mixture in a well-greased 9x13 inch glass baking dish (1-1/2 liter), and bake for 35 to 45 minutes until set in the middle. Serve warm, topped with a plump pillow of low-fat vanilla yogurt or with warm cream or milk. Keeps well, tightly wrapped, in the refrigerator. Variation Substitute fresh blueberries for raisins, or fresh peaches for apples. Serves 8.

Toasted Oatmeal with Roasted Nuts and Dried Fruit

Prepared November 3, 2011. Toasting the grain before cooking deepens the flavor and gives a toothsome texture to the dish. Adding dry fruit and roasted nuts boosts nutrition, fiber, and buttery flavor.

1 T butter or olive oil
1 c old-fashioned rolled oats
1/2 t salt
2 c hot water
2 T brown sugar
2 T light cream, milk, or vegan substitute
1/4 c ground roasted walnuts or almonds
1/3 c dried fruit such as raisins, figs, prunes  cherries, apples, blueberries, cranberries

In a 2-quart saucepan over medium-high, melt the butter. Stir in the oatmeal and salt. Toast for about 2 minutes with stirring until light brown in color. Stir in the water, sugar, and nuts. Simmer uncovered with occasional stirring about 12 minutes until thickened. When 5 minutes remain, stir in the dried fruit and continue cooking. Stir in the dairy, cover, and let stand 15 minutes to let the flavors mature. Serves 2 to 3 generously.