Best 5 Steel Cut Oatmeal With Maple Cream Recipes
Immerse yourself in a symphony of flavors with our delectable Steel-Cut Oatmeal with Maple Cream, a breakfast sensation that combines wholesome ingredients and tantalizing taste. This hearty and nutritious dish is crafted with the finest steel-cut oats, known for their chewy texture and nutty flavor. Simmered to perfection in creamy milk and water, infused with warm spices like cinnamon and nutmeg, and enhanced with the natural sweetness of maple syrup, each bite promises a burst of comforting warmth.
Accompanying this delightful oatmeal is a luscious Maple Cream, an irresistible topping that elevates the dish to a culinary masterpiece. Made with pure maple syrup, heavy cream, and a hint of vanilla extract, this velvety cream adds a touch of decadence and richness, balancing the nutty flavor of the oats. The combination of textures and flavors in this dish is simply irresistible, making it a perfect start to your day or a satisfying snack anytime.
In addition to the classic Steel-Cut Oatmeal with Maple Cream, we also present two enticing variations to suit your taste preferences. For those who enjoy a burst of fruity sweetness, the Blueberry-Maple Oatmeal is a delightful choice. Ripe blueberries are gently folded into the creamy oatmeal, adding a pop of color and a burst of juicy flavor. The subtle tartness of the blueberries complements the maple syrup beautifully, creating a harmonious balance of flavors.
For those seeking a nutty crunch, the Almond-Crusted Oatmeal offers a delightful textural contrast. Sliced almonds are toasted until golden brown and sprinkled on top of the creamy oatmeal, adding a satisfying crunch and a nutty aroma. The almonds add an extra layer of flavor and nutrition, making this variation a wholesome and satisfying breakfast or snack.
BAKED STEEL CUT OATMEAL
Inspired by Heidi Swanson's recipe in Super Natural Every Day via Orangette I like my Pyrex 8-inch square baking dish for this one. You can also use six 6-oz ramekins. If you are mixing this at night and baking in the morning, follow the recipe through step 2, omitting the fruit. Store mixture in baking vessel or in a Tupperware. In the morning, give the mixture a stir. Scatter berries (if using) into an 8-inch baking dish. Pour milk-oat mixture over the berries; then proceed with recipe. As I noted, I like these baked oats both with berries or other fruit and without, so don't hesitate to make them if you don't have any berries on hand - they are so good on their own. I have used both almonds and walnuts. I do toast the walnuts. I don't toast the almonds - it doesn't seem to matter. The mixture can be assembled the night before, though it doesn't have to be. Update, Oct 2014: Almonds are my preference. Peeled, sliced apples are also my preference. I omit the cinnamon. I also now do 1/4 cup maple syrup as opposed to 1/3 cup. If you are making individual portions, I think the easiest method is this: mix dry ingredients as instructed in step 1; spoon about three tablespoon of the dry ingredients into six 6-oz ramekins; then pour liquid over top. The liquid will reach the top of each ramekin. To prevent a catastrophe, I suggest lining a 9x13-inch baking dish with parchment paper and placing the filled ramekins in the dish to bake.
Provided by Alexandra Stafford
Categories Breakfast
Time 1h5m
Number Of Ingredients 11
Steps:
- See notes if you are refrigerating this overnight. Otherwise, preheat the oven to 375ºF. In an 8- or 9-inch baking pan, mix together the oats, the nuts, baking powder, cinnamon, if using, and salt. Place the sliced apples or berries on top.
- In a medium bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Pour the milk mixture over the oat mixture, and shake the pan to distribute.
- Transfer pan to the oven and bake for 55 to 60 minutes (Note: Several commenters have had issues with browning too quickly, so I advise checking after 30 minutes, and if it looks as though it is browning quickly, turn oven down to 350 and check periodically for doneness), or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.
STEEL-CUT OATMEAL WITH FRUIT
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
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
MAPLE AND BROWN SUGAR OATMEAL
I was tired of buying the packages, so I decided to experiment. Please make suggestions, as I like to switch it up now and then.
Provided by Brandy Despang
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 13m
Yield 1
Number Of Ingredients 4
Steps:
- Bring water to a boil. Add oats and cook, stirring, for 1 minute. Remove from heat and stir in brown sugar and maple syrup. Let sit until desired thickness is reached, 2 to 3 minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 67.9 g, Fat 4 g, Fiber 6.1 g, Protein 8 g, SaturatedFat 0.7 g, Sodium 19.9 mg, Sugar 25.7 g
MAPLE OATMEAL
A warm breakfast of hearty homemade oatmeal will give you the energy you need.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a medium (3-quart) saucepan, bring 4 cups water to a boil. Stir in salt and oats. Reduce heat to medium; cook until oatmeal is tender and creamy, stirring often, about 8 minutes.
- Remove from heat. Stir in heavy cream. Divide oatmeal among four bowls; top each serving with 1/2 tablespoon butter and 1 tablespoon each syrup and cherries, as desired. Serve immediately.
Nutrition Facts : Calories 330 g, Fat 14 g, Fiber 4 g, Protein 6 g
STEEL CUT OATMEAL WITH MAPLE CREAM
I found this recipe in Bon Appetit magazine in September 2003 and LOVED it! I never copied it, lost the magazine... and for some reason it never made it on to the epicurious web site. I was so bummed. Then lo and behold... I opened up an old box of cookbooks and found the magazine again. Here it is for safe keeping. I never use the bananas, but imagine they'd be good on it.
Provided by jenpalombi
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring 8 c water to a boil over high heat, add oats, reduce heat to medium and simmer until oats are cooked, about 25 minutes.
- Meanwhile, bring cream and maple syrup to a boil over high heat. Reduce heat to medium low and simmer 20 minutes.
- Mix cornstarch with remaining teaspoon of water in a small bowl and whisk into the cream mixture. Continue simmering until thickened, stirring frequently, about 5 minutes.
- Divide oatmeal among bowls, pour cream over each and top with sliced bananas if desired.
Nutrition Facts : Calories 359.4, Fat 19.2, SaturatedFat 10.8, Cholesterol 61.1, Sodium 27.3, Carbohydrate 40.9, Fiber 4.1, Sugar 11.9, Protein 7.5
Tips:
- Use a good quality steel-cut oats: Steel-cut oats are heartier and more flavorful than regular rolled oats. Look for oats that are labeled "whole grain" and "organic."
- Soak the oats overnight: Soaking the oats overnight helps to soften them and reduce the cooking time. If you don't have time to soak the oats overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 10 minutes.
- Use the right ratio of oats to liquid: The ratio of oats to liquid is important for getting the right consistency of oatmeal. For a creamy oatmeal, use 1 cup of oats to 3 cups of liquid. For a thicker oatmeal, use 1 cup of oats to 2 cups of liquid.
- Cook the oatmeal over low heat: Cooking the oatmeal over low heat helps to prevent it from scorching. Bring the oatmeal to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the oats are tender.
- Stir the oatmeal occasionally: Stirring the oatmeal occasionally helps to prevent it from sticking to the bottom of the pot.
- Add your favorite toppings: Once the oatmeal is cooked, you can add your favorite toppings. Some popular toppings include maple syrup, brown sugar, cinnamon, nuts, and fruits.
Conclusion:
Steel-cut oatmeal is a healthy and delicious breakfast option that is easy to make. With a little planning, you can have a warm and satisfying bowl of oatmeal on the table in no time. So next time you're looking for a healthy and filling breakfast, give steel-cut oatmeal a try.
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