Best 7 Oatmeal And Teff With Cinnamon And Dried Fruit Recipes

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Embark on a culinary journey with a delightful fusion of flavors and textures. Oatmeal and teff, two nutrient-rich grains, come together in a harmonious blend, enhanced by the aromatic warmth of cinnamon and the vibrant sweetness of dried fruits. This wholesome combination offers a symphony of tastes and textures, promising a satisfying and nourishing meal.

1. **Classic Oatmeal and Teff Porridge:** Experience the comforting goodness of classic oatmeal, infused with the nutty flavor of teff and the subtle sweetness of cinnamon. This simple yet satisfying porridge is perfect for a cozy breakfast or a light supper.

2. **Overnight Oatmeal and Teff Jars:** Elevate your breakfast routine with the convenience of overnight oats. Layer creamy oatmeal and teff with your favorite dried fruits, nuts, and a hint of cinnamon. Let the flavors meld overnight for a fuss-free, on-the-go breakfast that's packed with flavor.

3. **Savory Oatmeal and Teff Pilaf:** Explore the savory side of oatmeal and teff with this flavorful pilaf. Sautéed onions, bell peppers, and spices create a vibrant base for the grains, while dried fruits add a touch of sweetness. This versatile dish can be served as a side or as a hearty main course.

4. **Oatmeal and Teff Muffins:** Indulge in the wholesome goodness of oatmeal and teff muffins, studded with plump dried fruits and kissed with cinnamon. These muffins strike a perfect balance between wholesome and decadent, making them a delightful treat for snack time or breakfast.

5. **Oatmeal and Teff Pancakes:** Start your day with a stack of fluffy oatmeal and teff pancakes, bursting with the flavors of cinnamon and dried fruits. These pancakes are a delicious alternative to traditional pancakes, offering a healthier and more satisfying meal.

From classic porridge to innovative pilaf and delectable muffins, this collection of recipes celebrates the versatility of oatmeal and teff, transforming them into a variety of flavorful dishes that cater to diverse tastes and preferences.

Here are our top 7 tried and tested recipes!

OATMEAL AND TEFF WITH CINNAMON AND DRIED FRUIT



Oatmeal and Teff With Cinnamon and Dried Fruit image

I wanted to make a porridge with teff alone, but I just didn't like the flavor enough. So I added some of those tiny high-protein, high-calcium, gluten-free seeds to oatmeal, along with chopped dried apricots, golden raisins and cinnamon. Chopped toasted hazelnuts are my first choice for topping.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, main course

Time 5m

Yield Serves 1

Number Of Ingredients 9

1/3 cup rolled oats
1 tablespoon teff
Salt to taste (I use a generous pinch)
1/8 teaspoon ground cinnamon
1 tablespoon chopped dried apricots and/or golden raisins (more to taste)
2/3 cup water
1 teaspoon honey, plus additional to taste for drizzling
1/2 tablespoon chopped toasted skinned hazelnuts or almonds
Optional toppings: milk, grated apple or pear

Steps:

  • The night before, stir together rolled oats, teff, salt, cinnamon and chopped apricots or raisins in a medium microwave-safe bowl. Bring water to a boil and pour over mixture. Add honey and stir, then cover bowl with a plate.
  • In the morning, microwave mixture for 2 minutes on 100 percent power. Remove bowl from microwave and carefully remove plate (bowl will be hot and steam will rise from cereal). Stir mixture, cover again and return to microwave. Heat for 1 to 2 minutes longer, until mixture is no longer watery.
  • Transfer to a serving dish and sprinkle chopped nuts over the top. Add other toppings of your choice and serve.

FRUIT & NUT BAKED OATMEAL



Fruit & Nut Baked Oatmeal image

In my part of the Midwest, baked oatmeal is a Mennonite specialty. My daughters are always delighted if we have leftovers for them to take home.-Fancheon Resler, Albion, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

6 cups quick-cooking oats
4 teaspoons baking powder
1 teaspoon ground cinnamon
4 large eggs, room temperature
2 cups 2% milk
1-1/2 cups packed brown sugar
1 cup canola oil
1 cup shredded apple
1 cup dried cranberries
1/2 cup chopped walnuts, toasted
Additional 2% milk

Steps:

  • Preheat oven to 400°. In a bowl, mix oats, baking powder and cinnamon. In another bowl, whisk eggs, milk, brown sugar and oil until blended; stir into oat mixture. Fold in apple, cranberries and walnuts., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until set and the edges are lightly browned, 35-40 minutes. Slice and serve with milk., Freeze option: Freeze cooled individual pieces on waxed paper-lined baking sheets until firm. Transfer pieces to airtight freezer containers; return to the freezer. To use, microwave each piece on high until heated through, 1-2 minutes.

Nutrition Facts : Calories 816 calories, Fat 41g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 319mg sodium, Carbohydrate 106g carbohydrate (61g sugars, Fiber 8g fiber), Protein 15g protein.

FRUITY BAKED OATMEAL



Fruity Baked Oatmeal image

This is my husband's favorite breakfast treat and the ultimate comfort food. It's warm, filling and always a hit when I serve it to guests. -Karen Schroeder, Kankakee, Illinois.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 9 servings.

Number Of Ingredients 12

3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, lightly beaten
1 cup fat-free milk
1/2 cup butter, melted
3/4 cup chopped peeled tart apple
1/3 cup chopped fresh or frozen peaches
1/3 cup fresh or frozen blueberries
Additional fat-free milk, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. Combine eggs, milk and butter; add to the dry ingredients. Stir in apple, peaches and blueberries. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Cut into squares. Serve with milk if desired.

Nutrition Facts : Calories 322 calories, Fat 13g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 492mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 3g fiber), Protein 7g protein.

STEEL-CUT OATMEAL WITH FRUIT



Steel-Cut Oatmeal With Fruit image

Steel-cut oatmeal is my new favorite hot breakfast. It has more texture than rolled or flaked oats and really sticks to your ribs. But this tasty cereal takes about 25 to 30 minutes to cook - not what you need when you're trying to get out the door. So I make a batch that will last a few days; it keeps well in the refrigerator, and you can reheat small portions gently atop the stove or in the microwave. You can also freeze this oatmeal in ice cube trays, an idea I got from oncology nutritionist Maria C. Romano. She contributed the recipe from which this one is adapted to the "Eat Healthy, Shop Smart" community farmers' market program at Montefiore Medical Center in the Bronx.

Provided by Martha Rose Shulman

Categories     breakfast, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 cups water
2 cups low-fat milk
1/4 teaspoon salt (or to taste)
1 cup steel-cut oats
1 teaspoon unsalted butter (optional)
2 to 4 tablespoons dried fruit, such as raisins, chopped dried apricots, dried cranberries
1 to 2 teaspoons maple syrup, agave syrup, honey or brown sugar (more to taste)
Fresh fruit (such as diced apples and pears, optional)

Steps:

  • Combine the water, milk and salt in a large, heavy saucepan, and bring to a boil. Slowly add the oats, stirring constantly. Reduce the heat to low, cover and simmer 15 minutes, stirring occasionally with a wooden spoon. Stir in the butter, dried fruit and sweetener. Cover, and continue to simmer for another 10 to 15 minutes, stirring often to prevent the cereal from sticking to the bottom of the pan, until the oats are soft and the mixture is creamy. Serve, with added fruit stirred in if desired, or refrigerate and reheat as desired. Or freeze as follows:
  • Line ice cube trays with plastic wrap. Fill each cube with oatmeal, cover with plastic wrap and freeze. Once frozen solid, remove the cubes from the ice tray and freeze in a plastic bag. For each portion, thaw three or four cubes in a microwave on the defrost setting. Add additional warm milk if desired.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 3 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 12 grams

OATMEAL DRIED FRUIT COOKIES



Oatmeal Dried Fruit Cookies image

These are the best oatmeal cookies I've ever had! Very buttery and very hearty. Any dried fruit works well such as cherries, raisins, cranberries, blueberries, or chopped apricots. For a really decadent treat, use chocolate chips and nuts instead of fruit.

Provided by matzahball

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 11

1 ¼ cups butter or margarine, softened
1 ¼ cups brown sugar
1 egg
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups quick cooking oats
1 cup dried cranberries, or other dried fruit

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 16.4 g, Cholesterol 22.1 mg, Fat 7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.2 g, Sodium 148.9 mg, Sugar 7.2 g

OVERNIGHT OATS



Overnight Oats image

When soaked overnight in milk, oats become tender and creamy. Unlike oatmeal, the uncooked but softened oats retain a fresh flavor and, of course, they're delicious cold. Soaking dried fruit - use your favorite - alongside the oats sweetens the mixture nicely, but you can stir in additional sugar, maple syrup or honey to taste just before eating. Then, just before you dig in, top it with nuts for an irresistible crunch against the creamy oats.

Provided by Genevieve Ko

Categories     breakfast, grains and rice, main course

Time 5m

Yield 2 cups

Number Of Ingredients 7

1/2 cup old-fashioned oats
1/4 cup dried fruit, cut into small pieces, if needed
1 tablespoon chia, flax, poppy or sesame seeds
1 cup milk or unsweetened dairy alternative, such as almond or oat milk
1/4 teaspoon kosher salt
Maple syrup, honey or brown sugar (optional)
2 tablespoons chopped or sliced nuts, toasted, if desired

Steps:

  • Mix oats, dried fruit, seeds, milk and salt in a pint jar or 2-cup airtight resealable container. Seal tightly and refrigerate for at least 5 hours or up to 5 days.
  • Uncover, stir well, and taste. If you prefer more sweetness, stir in some sweetener. Top with the nuts just before eating.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 146 milligrams, Sugar 7 grams

PAN-SEARED OATMEAL WITH WARM FRUIT COMPOTE AND CIDER SYRUP



Pan-Seared Oatmeal With Warm Fruit Compote and Cider Syrup image

There's weekday oatmeal - the sort you make and eat in a rush - and then there's a special occasion oatmeal like this - the kind you save for a lazy weekend morning when the children are watching cartoons and you have the time to make something truly spectacular. First, reduce some apple cider until it's thick and glossy. While that simmers, toss together a quick compote of water, brown sugar, cinnamon and dried fruit. Make a simple pot of steel-cut oatmeal, spread it in a baking dish and chill for about an hour. (If you're a planner, you could do everything up to here the night before.) Finally, cut into triangles and sear in a blazing-hot pan glistening with butter. Serve with compote and syrup and prepare for oohs, ahhs and oh-mys.

Provided by Tara Parker-Pope

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

2 cups apple cider
2 cups water
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 (7-ounce) package dried mixed fruit bits
1 cup fat-free milk
3 cups water
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups steel-cut (Irish) oats
Cooking spray
1/4 cup butter, divided

Steps:

  • To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.
  • To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
  • To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally.
  • Spoon oatmeal into an 11 by 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.
  • Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.

Tips:

  • Use a variety of grains: Oatmeal and teff are both nutritious grains, but you can also try other grains like quinoa, amaranth, or buckwheat.
  • Add some sweetness: Dried fruit, honey, or maple syrup can add a touch of sweetness to your oatmeal and teff. If you're using honey, wait until the oatmeal is cooked before adding it, as heat can destroy the beneficial enzymes in honey.
  • Add some crunch: Nuts, seeds, or granola can add some crunch and texture to your oatmeal and teff. You can also add a sprinkle of cinnamon or nutmeg for extra flavor.
  • Make it a complete meal: To make your oatmeal and teff a complete meal, add a source of protein like yogurt, eggs, or tofu. You can also add some vegetables like berries, bananas, or apples.

Conclusion:

Oatmeal and teff are both healthy and delicious grains that can be enjoyed in many different ways. Whether you're looking for a quick and easy breakfast or a more substantial meal, oatmeal and teff are a great option. With a little creativity, you can create endless variations of oatmeal and teff that will keep you satisfied and energized all day long. Here are some additional tips for making oatmeal and teff:
  • If you're using steel-cut oats, be sure to soak them overnight before cooking. This will help them cook more quickly and evenly.
  • If you're using quick-cooking oats, you can simply add them to boiling water and cook for 1-2 minutes.
  • You can also cook oatmeal and teff in a slow cooker. Simply combine the oats, teff, water, and milk in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
  • Oatmeal and teff can be stored in the refrigerator for up to 5 days. You can also freeze oatmeal and teff for up to 2 months.

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