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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25 Responses to The World is My Oat-ster!

  1. Your post titles crack me the eff up. 🙂

  2. oh too cool! I love all the fun toppings!

  3. these look so good!! i have yet to try steel cut!..

  4. I totally want to blend my steel cut oats in the food processor! Sounds and looks awesome!
    I totally want to try the froggin Almond Butter Scottish Oats!
    I love how versatile oats of any kind are in general!

  5. you’re an oat-star. please tell me the frog preserves are something that I’m just really confused about?

    • I picked it up at the farmer’s market a couple of months ago. I had never heard of it before, but I just thought the name was too cute! Fig preserves are my absolute fave and I love how this gets an extra kick from the ginger and orange!

  6. Love the title of this post! I love the different recipes for porridge as well – it’s my favourite breakfast. 🙂

  7. Love the title!!! 😉

    Those pictures have drawn me in — I want to eat them right off of the screen!!! 😉

  8. Kristina says:

    Love all the dif varieties-i’ve been buyin dif oats lately but haven’t taken the time out to completely figure out each one-thanks!

  9. I am so glad you found me because now I get to enjoy your beautiful blog!! Will you please come make my breakfasts for me?!?! Yours look amazing!!

    • Awww, thank you! I have a friend that is determined to have me move in with her and do all the cooking for her and her hubby so I’m afraid you will have to get in line behind her! 😉

  10. your blog name cracks me up – i absolutely love it!!

    savory oats is probably one of my new favorite way to eat oats!
    i need to start eating steel cut because i love thick oats.

  11. SweetLikeTea says:

    I’ve never done savoury oats before…
    I’m intrigued

  12. Amber says:

    Ahhhh oats, a blank canvas. My favorite is with Hershey’s special dark cocoa powder/soymilk/sugar/strawberries and peanut butter! Also it’s awesome to see a meat-eater who is down with the nooch!

    • Mmm, that combo sounds great! I might have to splurge on strawberries and make that this week!

      I actually just tried nooch for the first time a couple of months ago and now I’m hooked! Love the flavor and I’m all about getting more vitamins in my food! I HATE taking vitamins! 😛

  13. Steel cut oats never fill me up quite like oat bran does, but maybe I’ll try your Scottish oats version as I like my bowls of oats extra thick and creamy. Every bowl looks delicious – I think I need to go fix myself a late night snack! 🙂

    P.S. Which farmer’s mkt did you find the FROG preserves. I’m dying to try it! I’m going to google Spring Valley Farms.

  14. ^ My husband and I went to said Farmer’s Market on vacation, and loved it. I got the most amazing Pumpkin Butter from Spring Valley Farms. Sadly it’s all gone. 🙁 I miss Nashville.

    • Dude! I saw that pumpkin butter and I almost bought it, but decided to get some F.R.O.G. preserves instead. I’m definitely not regretting the preserves, but I have to go back and get that butter!

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