Sweet Steel Cut Oatmeal

Every now and then I like to switch up my eggs-for-breakfast routine by making this yummy steel cut oatmeal recipe. Steel cut oats  make better oatmeal than rolled or quick cooking oats. The texture is so much better. Rather than being mushy, it’s creamy while the grains retain a slight chewiness. Another advantage is that you can make it ahead of time and quickly reheat it for a delicious healthy breakfast on workdays. With this tasty oatmeal on hand you’ll be less likely to skip breakfast or buy something unhealthy and more expensive on your commute. I like my oatmeal to be cooked a little more than the package recommends. They recommend 3:1 water to oats while I prefer 5:1. Here’s the recipe!

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  • 7 1/2 cups water
  • 1 tsp kosher salt
  • 1 1/2 cups steel cut oats
  • 1/4 tsp cinnamon
  • 1/4 cup chopped dates
  • 1/4 cup raisins
  • 1/4 cup honey

In a medium sized pot bring the water to a boil. Add the oats, salt and cinnamon then reduce heat to low and simmer for  15 minutes. Add the raisins, dates and honey and simmer another 10 minutes, stirring occasionally to prevent the oats from sticking to the bottom. Makes 5 – 3/4 cup portions at less than 75 cents each.

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Breakfast Bread

I usually don’t have time to make my own bread. When I do, I like to make this loaf. It’s great for fried egg sandwiches in the morning. It has a crisp and crunchy crust. Oat flour gives it a moist center with rich toothy texture. If you’re more a fan of sweet breakfasts, omit the garlic.

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  • 1 cups oat flour
  • 1 1/2 cups bread flour
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1 tbsp canola oil,
  • 1 clove garlic, grated using a microplane
  • 3/4 tsp active dry yeast
  • 1 cup warm water

Place the warm water in a small bowl and sprinkle the yeast and a pinch of sugar over it. Let sit for 10 minutes to proof. Combine all the other ingredients in a medium mixing bowl and form a well in the center. Stir the yeast mixture and pour it into the well. Mix the liquid into the dry and turn out onto a lightly floured surface. Knead the dough for 8 minutes to make it smooth, elastic and develop the gluten. Add flour if necessary while kneading to achieve a tacky consistency, it should not be wet or sticky. Shape it into a ball and leave on a floured surface, loosely covered with plastic wrap, to rise 45 minutes. Knead 2 minutes, shape into a ball and allow to rise another 45 minutes. Flatten it into a rectangular shape.

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Fold one of the sides in towards the middle.

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Fold the other side over and form a seam by pinching the 2 sides together.

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Gently roll the dough into a nice even shape and place it, seam down, on a parchment or ‘Silpat’ lined baking sheet. With a sharp knife make a few shallow cuts across the top of the loaf.

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Cover and allow to rise another 30 minutes. Meanwhile preheat your oven to 500F.  Place one oven rack at the very bottom and one in the middle. When your bread is ready to bake, fill a metal baking pan with 1/2 inch steaming hot tap water. Remove the plastic wrap and generously brush the bread with water. Place your bread on the middle rack and the tray of hot water on the bottom rack of the oven. Quickly close the door to keep as much of the heat and steam in as possible. The hot water will create a steamy environment which makes a really nice crispy crust. Bake for 15 minutes then turn the pan and reduce heat to 350F. Bake another 20 minutes, until brown on the bottom. Place it on a wire rack to cool completely.

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