Best 4 Steel Cut Oats With Squash And Tahini Recipes

Indulge in a culinary journey with our versatile Steel-Cut Oats with Squash and Tahini. This wholesome dish transcends breakfast boundaries, seamlessly transitioning into a delightful lunch or dinner option. Savor the symphony of flavors as sweet butternut squash, earthy tahini, and aromatic spices dance on your palate. Embark on a culinary adventure with three delectable variations: a vegan delight, a protein-packed rendition with chicken, and a vegetarian feast with chickpeas. Each recipe is a testament to the transformative power of simple ingredients, coming together to create a symphony of textures and flavors.

Let's cook with our recipes!

PERFECT STEEL-CUT OATS

Perfect Steel-Cut Oats image

Learn how to make the most delicious steel-cut oats here! These ultra creamy, toasted steel-cut oats are ready in under 40 minutes and reheat beautifully for the rest of the week. I suggest doubling the recipe if you'd like to make breakfast for the whole week. Recipe as written below yields 4 modest servings (about 3 cups total, or 3/4 cup per serving).

Provided by Cookie and Kate

Categories Breakfast

Time 40m

Number Of Ingredients 6

Ingredients

3 cups water
1 cup milk of choice: almond milk, cow's milk, coconut milk, etc.
1 tablespoon coconut oil or unsalted butter
1 cup steel-cut oats (choose certified gluten-free oats if necessary)
1/4 teaspoon salt
Optional mix-ins: ground spices like cinnamon, dried fruit like cranberries or chopped dates, toasted chopped nuts like walnuts, lemon or orange zest, etc.

Steps:

In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil (or butter) in a 12-inch skillet over medium heat. Once shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.
Stir the oats into the simmering liquid. Reduce the heat to medium-low, adjusting as necessary to maintain a gentle simmer. Cook for about 20 minutes, stirring occasionally, until the mixture is very thick.
Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it's done.
Remove from heat and stir in any mix-ins that you'd like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature.
Portion oatmeal into bowls and add any toppings you'd like to portions that you intend to serve immediately. Let any extra oatmeal cool completely before covering and refrigerating for future breakfasts.

Nutrition Facts : Calories 210 calories, Sugar 0 g, Sodium 191.8 mg, Fat 7.1 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 29.4 g, Fiber 5 g, Protein 7.4 g, Cholesterol 0 mg

SLOW-COOKER STEEL-CUT OATS

Slow-Cooker Steel-Cut Oats image

This is a practically effortless way to have a hot breakfast ready to go the moment you wake up. The trick to cooking perfect steel-cut oats in the slow cooker is to make use of the auto-warm setting, which switches on when the set cook time is over. (The majority of modern slow cookers have this function, though some older ones may not.) Cooking the oatmeal on low for two hours, then on warm for up to six more ensures very creamy, risotto-like oats that have a pleasant chew. (You can also cook the oats on low for 4 hours, then immediately serve, but if you venture any longer than that, the oats may overcook.) Think of this as a whole-grain meal that you can take in any sweet or savory direction you like: Top with a pat of butter and a squeeze of honey, or a sprinkle of salt and a bit of hot sauce, or any of the topping suggestions below.

Provided by Sarah DiGregorio

Categories breakfast, grains and rice, main course

Time 8h

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 cup steel-cut oats
1 teaspoon kosher salt
Toppings, optional (see Tip)

Steps:

In a 6- to 8-quart slow cooker, combine the oats, salt and 4 cups water. Cover and set the cook time to 2 hours on low, at which point the slow cooker will automatically switch to warm. Cook on warm until the oatmeal is creamy and tender, about 6 more hours. (The 6 hours on warm is not optional; the oats will not be done after 2 hours on low. If you wish to cook them more quickly, you can cook for 4 to 5 hours total on low.) Ladle into bowls and serve with the toppings of your choice.

STEEL-CUT OATS WITH SQUASH AND TAHINI

Steel-Cut Oats with Squash and Tahini image

Try this easy make-ahead steel cut oatmeal recipe with butternut squash and tahini from Lukas Volger's Start Simple cookbook.

Provided by Lukas Volger

Categories Breakfast Oat Squash Winter Fall Sesame Maple Syrup Butternut Squash

Yield Serves 4

Number Of Ingredients 12

Ingredients

For the oatmeal
2 tablespoons dairy butter or vegan butter
1 cup steel-cut oats
1 cup whole or unflavored, unsweetened nondairy milk
3 cups water
1⁄2 teaspoon salt
1 cup Roasted, Mashed Butternut Squash
For serving
Well-stirred tahini
Maple syrup
Brown sugar
Flaky salt

Steps:

Melt the butter in a medium saucepan over medium heat, then add the oats. Cook, stirring often, until they smell toasty and have darkened a shade, 3 to 4 minutes. Watch that they don't burn. Pour in the milk and water and add the salt. Bring to a boil, then stir once, partially cover the pan, and reduce to a gentle simmer. Cook for 20 minutes. Stir in the squash, then remove from the heat. (The oatmeal will thicken as it cools; stir in additional water or milk when reheating.)
To serve, spoon the hot oatmeal into bowls. For each serving, drizzle with 1 to 2 tablespoons tahini, 1 to 2 teaspoons maple syrup, a small spoonful of brown sugar, and a good pinch of flaky salt.

STEEL-CUT OATMEAL

Steel-Cut Oatmeal image

Delicious and hearty breakfast.

Provided by rblakley

Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

3 ½ cups water
1 dash salt
1 cup steel-cut oats
½ cup milk
½ cup cashews
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
2 tablespoons flaked coconut
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch white sugar, or to taste

Steps:

Bring water and salt to a boil in a saucepan. Stir oats into boiling water.
Cook oats until thick and soft, 20 to 30 minutes.
Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently.
Sprinkle sugar over the oats to serve.

Nutrition Facts : Calories 307.8 calories, Carbohydrate 41.8 g, Cholesterol 2.4 mg, Fat 12 g, Fiber 5.7 g, Protein 10.5 g, SaturatedFat 3.1 g, Sodium 232.8 mg, Sugar 8.4 g

Tips:

Use a variety of squash. Butternut, acorn, and kabocha squash are all great choices for this recipe. You can also use a mix of different squashes.
Roast the squash ahead of time. This will save you time on busy mornings. You can roast the squash up to 3 days in advance and store it in the refrigerator. When you're ready to make the oatmeal, simply reheat the squash in the microwave or oven.
Use unsweetened almond milk or water. This recipe is naturally sweetened by the squash, so there's no need to add any additional sugar.
Top the oatmeal with your favorite toppings. Some popular choices include nuts, seeds, dried fruit, and spices.

Conclusion:

This steel-cut oats recipe with squash and tahini is a delicious, nutritious, and filling breakfast. It's perfect for busy mornings or as a post-workout meal. The squash adds a natural sweetness to the oatmeal, while the tahini provides a rich and creamy flavor. With a variety of toppings to choose from, this recipe is sure to please everyone at your table.