Tag Archives: oats

Morning Glory Steel-Cut Oats

13 Jan

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Over the last year, I have really grown an appreciation for a morning bowl of oats. Maybe because New York City (vs. my old stomping grounds in California) has real seasons, so I crave something hot in the morning during the inescapable winter chill. Even during the beating heat of summer, I ate cold “overnight oats” or “muesli” for breakfast.

Rolled and steel-cut oats my go-to choices, but I have also enjoy a porridge made from farina, millet, amaranth, or barley. When I have an early morning shift at the bakery, I sometimes take along a packet of instant oats for breakfast, but I only buy the original or plain versions where the ingredient list only says “rolled oats” and not much more. No need for those extra fake ingredients when I can simply add my own sweeteners and toppings to plain instant oats.

I used to heat rolled oats in the microwave, which is totally acceptable and tasty, but when I can take the extra few minutes, I now prefer to cook my oats on the stove. I use a mix of milk and water to cook the oats because I like how creamy they get from the milk.

I saw that Cookie and Kate posted these Morning Glory Oats the other day, using coconut milk for some of the cooking liquid. I recently made Split Pea Soup that used only 1/2 cup of coconut milk, and I have been trying to find ways to use up the leftover milk. Perfect.

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I modified her recipe, which is a modification of the original recipe from Megan Gordon’s new cookbook, Whole Grain Mornings. This recipe uses steel-cut oats, but you could also make this with rolled oats, quick oats, or another breakfast grain.

Shredded carrot strands and wintry spices make this hot, creamy breakfast feel like dessert. Orange zest adds zing, and a swirl of yogurt at the end cools the oats and adds to the healthy decadence (omit the yogurt and use nuts or nut butter if you want this recipe to remain vegan).

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Morning Glory Steel-Cut Oats

adapted from Cookie and Kate, originally from Megan Gordon‘s Whole Grain Mornings
Ingredients
  • 1 1/2 cups water
  • 1/2 cup coconut milk (or milk of choice)
  • 1/2 cup steel-cut oats
  • 1/2 cup grated carrots (from 1 large carrot)
  • 1/3 cup dried fruit (I used cranberries)
  • 1/2 teaspoon ground cinnamon
  • pinch ground ginger
  • pinch ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 teaspoons grated orange zest (from slightly less than 1 orange)
  • 1/2 teaspoon vanilla extract
  • 1 or more tablespoons maple syrup (or honey or agave nectar or brown sugar)
  • yogurt, for serving
Instructions
  1. In a saucepan, bring the water and milk to a boil. Stir in the oats, carrots, dried fruit, cinnamon, ginger, nutmeg and salt. Bring the mixture back to boil, then decrease the heat to low and partially cover the pot.
  2. Cook the porridge, stirring only occasionally, until it begins to thicken and the oats are soft yet chewy. Check for doneness after 25 minutes* of cooking (it might need a few more minutes of cooking).
  3. Remove from heat and stir in the orange zest and vanilla. Add maple syrup (or other sweetener), to taste. Cover and let the oatmeal rest for 5 minutes before serving.
  4. Serve the oatmeal with a swirl of plain yogurt.

*Rolled or quick oats will cook much faster than steel-cut, anywhere from 1 to 5 minutes.

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Pumpkin Oatmeal Chocolate Chip Cookies

29 Oct

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There has been a lot of pumpkin around these parts lately. Last week, I ate a pumpkin-laden something or other every single day. This week, I’ll be cooling my pumpkin jets, but just because I am taking a pumpkin break doesn’t mean you should…

These oatmeal cookies are magical because the only “glue” holding them together is 1 egg and 1/2 cup pumpkin puree. No butter, no oil. Just pure pumpkin goodness. Reminiscent of a trail mix cookie, every bite is full of something oaty, fruity, doughy, and chocolatey. Who else is with me in that they love the softness of a chocolate chip once it has been baked into something?! So tempting to pick out all of the chips from the cookies!

You know when you make something with pumpkin puree and always have leftover puree to finish off? These cookies are perfect for using up that last 1/2 cup of puree. You could also swirl some puree into hot cereal

Don’t like pumpkin? Try using mashed bananas instead!

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Healthy Pumpkin Oatmeal Chocolate Chip Cookies

from Sally’s Baking Addiction

makes about 12-15 cookies

  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup whole wheat flour 
  • 1 1/2 cups old fashioned rolled oats
  • 1/2 cup sugar (I used 1/4 cup granulated and 1/4 cup dark brown)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dried fruit (I used chopped, dried figs and dried blueberries)
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried fruit. Fold together the wet and dry ingredients until just combined (I like to use my hands at the end!). The dough will be very thick.
  3. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.

Steel Cut Oats

5 Jan

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After a recent visit to California, I got hooked on steel cut oats.

Steel cut oats take longer to cook than old fashioned rolled oats (about 25 minutes versus 5 minutes), but they offer a nice alternative texture and are a healthy way to enjoy breakfast on the weekends. This morning, I got the oats started on the stove, and by the time I brewed my coffee and washed my face, breakfast was basically ready.

You could also make a bigger batch of the oats and save the leftovers in the refrigerator, reheating them when ready to eat again in the next day or two.

I like to eat my oats with a LOT of toppings. Before I take them off the stove, I will add a little banana, some ground flaxseeds, and a lot of cinnamon. Once I transfer it to my bowl, I top with a drizzle of maple syrup, some milk, and walnuts (I often use nut butters like peanut/almond/sunbutter to mix things up).

When I’m really feeling topping crazy, I add in some jam. In California, I made a stop at Kozlowski farms in Forestville to taste some jams. Their pumpkin butter was irresistible. I’ve been putting it on anything and everything since I’ve been home, including this morning’s steel cut oats.

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Steel Cut Oats

makes 2 servings

2 cups water

1/2 cup steel cut oats

1 banana, sliced

1/2 tablespoon ground flaxseeds

2 teaspoons cinnamon

maple syrup, to taste

1/4 cup walnuts, toasted

pumpkin butter

milk

Bring 2 cups water to a boil. Add the oats and stir constantly for about 5 minutes over medium heat, they will begin to thicken. Reduce the heat to a low simmer and let the oats cook for about 20 to 30 minutes more, uncovered. Stir occasionally.

Once at desired consistency, add in the sliced banana, ground flaxseeds, and cinnamon. Divide into 2 bowls. Top with a small drizzle of maple syrup, walnuts, pumpkin butter, and a little milk.