Popular Porridges
Tag Archives: steel cut
Peanut Butter Banana Steel-Cut Oatmeal
Earlier this week, I finally received a functional stove. The gas for our kitchen appliances had not been turned on before we moved in, so everyone in the entire building has been eating cold salads, wraps, and sandwiches…or just getting food delivered…for the past two weeks.Luckily, I have a slow-cooker.
This recipe can be made on the stove or in a slow-cooker. In fact, any steel-cut oat recipe should, in theory, work fine in a slow-cooker. However, I must state my preferences: I despise oatmeal made in slow-cookers. I find the results to be unpleasantly chewy and contain an unwanted aftertaste. I much prefer to make it on the stove. Still, I included both options in the instructions because I know someone people enjoy that method.
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POSTED IN: bananas, big batch, honey, jams and jellies, peanut butter, slow cooker, steel cut
POSTED IN: bananas, big batch, honey, jams and jellies, peanut butter, slow cooker, steel cut
Oatmeal Risotto [Guest Post]
If you remember from Thursday’s post, Haley and I had a chance encounter a few weeks ago, and we wanted to swap blogs and share our stories. Read Haley’s side of the story below, and make sure to visit her blog and become a fan on Facebook!
Hi! I’m Haley (from Cheap RecipeBlog) and I want to tell you a funny story about how I “met” Lauren.
A few weeks ago, I was visiting my parents in southwest Minnesota. One day, I trekked over to Brookings, South Dakota, to meet an old college friend for coffee. We were meeting at Cottonwood Coffee on main street. Here’s a timeline of events:
9:15 a.m.: Feeling hungry for breakfast, I ordered a bowl of baked oatmeal.
9:20 a.m.: Once I started eating, I realized that this was no ordinary baked oatmeal. It was deliciously warm, hearty, very slightly sweet — and topped with steamed milk. It was absolutely delicious. One of the best and most unique bowls of oatmeal I’d ever eaten.
1:25 p.m.: Once I got home, I immediately Googled “baked oatmeal with steamed milk” to see what I could find.
1:27 p.m.: I clicked on Google’s second result, after noticing a recipe for “flooded oatmeal” on a cleverly-named website called “The Oatmeal Artist.”
1:30 p.m.: Once I got to the page, I immediately recognized the bowl in the top photo. It was the same oatmeal I had eaten this morning! I left the following comment:
4:30 p.m.: I checked back on The Oatmeal Artist to see if she had responded. This is what I found:
She had been there! The Oatmeal Artist! And she had seen me eating oatmeal. After a bit of correspondence, I realized that I had seen her as well. She was the girl across the room wearing a fabulous turquoise dress.
If this chance encounter doesn’t seem crazily weird to you, hear me out: I live in St. Paul, Minnesota. I never (ever) eat breakfast on a weekday morning in Brookings, South Dakota. Lauren lives in New York City. Sure, we both have roots in rural Minnesota/South Dakota, but it’s still mighty weird that our paths would cross in such a way.
Naturally, we couldn’t just let this story go untold. Which is why we’re teaming up and swapping guest blog posts!
About the Recipe
Coming up with a new oatmeal recipe to feature on Lauren’s blog was – well – not an easy task. I mean, what hasn’t this girl already covered? This is the most comprehensive oatmeal recipe site I’ve ever seen.
So I’ve done what any self-respecting oatmeal-lover-but-not-The-Oatmeal-Artist would do: Post someone else’s recipe!
I recently bought a fabulous new cookbook: Try This At Home by Richard Blais of Top Chef fame. This cookbook is chock-full of seriously creative recipes like Vidalia onion rings with beer mustard, Greek yogurt with tandoori honey and freeze-dried fruit, and the recipe that I’m featuring today: Oatmeal risotto. (more…)
Grilled Peach Steel-Cut Oatmeal
You know you have a fantastic oatmeal planned when you wake up at 6 am and spend twenty minutes wondering if it’s too early to get up and start making breakfast. That’s actually one of the billion reasons I love oatmeal. Did you know I used to hate mornings? Now I wake up at absurd hours because I’m so gosh darn excited to slurp down some oats.
Yeah, so… Remember on Monday, when I was all “sophisticated” with that Strawberry Basil Oatmeal? Here we go again. Grilled peaches, anyone?
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Brownie Batter Oatmeal
Cocoa powder is just the best. It’s really one of the few ingredients that can turn anything into a decadent treat without harming its nutritional profile. I think I’ve put cocoa powder in all my breakfasts for the last week and a half. I used to save that only for weekends (so it felt special), but now I’m just throwing it in everything with reckless abandon.
This is a porridge that’s been ruling my mornings (and a couple dinners…) lately. It actually began when I was making my favorite Fudgy Banana and Peanut Butter Oatmeal, but I used Country Choice Organic quick-cooking steel-cut oats instead. I noticed the consistency and flavor was highly reminiscent of brownie batter. Thus, the idea was born.
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POSTED IN: 5 ingredients or less, chocolate, dessert lovers, steel cut, sweetened by dates
POSTED IN: 5 ingredients or less, chocolate, dessert lovers, steel cut, sweetened by dates
Banana Bread Steel-Cut Oatmeal
In the span of one week, I’ve come to really love the texture of steel-cut oats. I can’t quite explain it, but there is something almost luxurious in the mouthfeel of these pillowy, nutty, hearty oats. I’m definitely a fan.
Last Saturday, I prepared steel-cut oats for the first time. I threw in a single serving on the stove with some coconut milk and then jumped in the shower. The directions said it took 30 minutes, and my showers are never even a third of that time. It seemed safe to me.
“Lauren, do you want me to take your oatmeal off the stove?” My roommate Christin asked while I was drying off.
“No, it has to cook for thirty minutes.” Silly Christin, always paranoid about unattended things on the stove starting on fire…
“Okay…” She hesitated. “…Is it supposed to be all brown around the edges?”
This should be a no-brainer, but guess what? A single serving of steel-cut oats can cook in much less than 30 minutes! I should have known this from my experience cooking quinoa, but I guess that was too much to ask of myself.
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| My first batch of steel-cut oats…NOT BURNT! |
Anyway, they weren’t destroyed. They were just a tad dried out, so I stirred in some additional coconut milk and it was perfection. I decided to make a giant batch that I’d be able to divide into single servings and eat throughout the week.
Best. Idea. Ever. It turns out my laziness during the work week is so extreme that I now cannot be bothered to prepare overnight oats each night. Well, problem solved! Sure, steel-cut oats take a pretty big commitment upfront, but I always have surges of cooking/baking ambition over the weekends, especially Sundays, so options like this are excellent for me.
The good news is that a full batch (4 servings) still came together in less than 30 minutes on my stove. Clearly the cooking time can vary, so it’s important that you keep tabs on this porridge. Mine was ready in about 20 minutes. However, your work will be rewarded when you realize every night that you already have your next morning’s breakfast already prepared in the fridge!
Banana Bread Steel-Cut Oatmeal
by The Oatmeal Artist
Prep Time: 2 min
Cook Time: 20 min
Ingredients (serves 4)
- 2 cups milk of choice
- 2 cups water
- 1 cup steel-cut oats (I use Country Choice Organic)
- 2 bananas, mashed
- 1 tbsp flax seed (optional)
- 1 tbsp flax meal (optional)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp blackstrap molasses
- 1/4 tsp of salt
Instructions
- Bring milk and water to a boil, add oats, and reduce heat to medium.
- Add mashed bananas and optional flax and flax meal.
- Once more of the liquid has absorbed (about five minutes), add vanilla extract, cinnamon, molasses, and salt. Stir.
- If you’d like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you’re pleased with the consistency of the oatmeal (should take between 15-30 minutes total), transfer to four bowls, or separate into Tupperware and refrigerator until you’re ready to serve. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).
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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account! You can also like The Oatmeal Artist on Facebook. Thanks!
