The World is My Oat-ster!

A few of you asked about my Scottish oats I had for breakfast the other day. Scottish oats are actually just steel-cut oats (also known as Irish oats) ground into a meal that when cooked resembles a porridge. Since pre-packaged Scottish oats can be a bit on the pricey side, I decided to take a cue from Ashley and make my own.

Steel-cut oats: whole grain groats (the inner portion of the oat kernel) which have been cut into only two or three pieces by steel rather than being rolled. They are golden in color and resemble small rice pieces. *source*

One of the biggest differences between Irish and Scottish Oats is the cooking time! Since the steel-cut variety is thicker, it takes much more time to cook down than it’s ground up cousin!

Super Nutty Steel-Cut Oats:

  • 1/4 cup steel-cut oats
  • 1/2 cup water
  • 1/2 cup unsweetened vanilla almond milk
  • dash of vanilla
  • 1/2 banana, sliced thin
  • 3 Tbsp egg whites

1. Bring water and milk to a boil.
2. Stir in oats and vanilla and reduce to a low simmer.
3. Whisk in banana slices until creamy.
4. Cook for 10 minutes (al dente) or 20 minutes (creamy), stirring occasionally.
5. In last couple of minutes of cooking, stir in egg whites.
6. Remove from heat and let stand for 2 minutes.

Toppings: FROG preserves (Figs, Raspberries, Orange, and Ginger) and a mix of dry roasted nuts I got for Christmas.

This batch of oats turned out pretty creamy thanks to the addition of the banana and the egg whites. Last time I made them, I didn’t have any creamy mix-ins and they kept more of their original texture and chewiness.

Almond Joy Irish Oats:

  • 1/4 cup steel-cut oats
  • 1/2 water
  • 1/2 unsweetened vanilla almond milk
  • dash of vanilla

*Cooked the same as above only without addition of banana slices and egg whites.

Toppings: Chopped almonds, toasted coconut and HEAB’s chocolate coconut butter.

I love steel-cut oats for their chewy texture and strong nutty flavor, but if you cook them according to package instructions, it takes 20 minutes to get a good creamy bowl of oats. I can be a bit impatient with my breakfast (usually because I am starving!), so on mornings that I just can’t stand there, hovering over a pot of oats for 20 minutes, I whip up some Scottish oats!

Froggin’ Almond Butter Scottish Oats:

  • 1/4 cup steel-cut oats, ground in blender or food processor for a couple of seconds
  • 1/2 cup water
  • 1/2 cup unsweetened vanilla almond milk
  • dash of vanilla
  • 1/2 tsp cinnamon
  • 1 Tbsp ground flax

1. Bring water and milk to a boil.
2. Stir in oats, vanilla, and cinnamon, and flax.
3. Cook for 8-10 minutes until it reaches your desired thickness (I like my oats THICK!)
4. Remove from heat and let stand for 2 minutes.

Toppings: Almond butter and FROG preserves!

I was in a hurry for dinner tonight and since I already had oatmeal on the brain for this post, I decided to whip up some savory oat bran.

Oat bran is made from the outer-most layer of the oat kernel, the part that contains the most fiber.  *source*

5 Minute Savory Oats:

  • 1/3 cup oat bran
  • 1 cup water
  • 1 Tbsp nutritional yeast
  • 1 slice Canadian bacon, sliced
  • 1 egg, sunny side up
  • Seasonings to taste

1. Bring water to a boil and add oat bran.
2. Cook for 2 minutes.
3. Add nooch.
4. Remove from heat and let stand for 2 minutes.
5. Cook egg in a skillet sprayed with cooking spray.
6. Heat ham through while egg cooks and then dice into little squares.
7. Top oat bran with egg and ham and season with whatever floats your boat (I chose fresh black pepper and…can you guess? Ms. Dash Southwestern Chipotle!

Well, I’m off to bed! Gotta be at work in the morning at 6:30am! 🙁 We won’t have any outpatients scheduled because of the holiday, so I’m hoping to get off early and maybe take a nap before my New Year’s Eve night out! 🙂

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