Creamy Oat Groats Food

CREAMY OAT GROATS

Creamy Oat Groats image

"Groat" - not to be confused with "grit" - is an old Scottish term for a dehulled oat kernel. Like steel-cut oats, which are just pieces of groat that get broken during dehulling, groats have been prepared and eaten as hot cereal or gruel for centuries, sustaining generations of hard-working farmers and laborers. These days, it's fortifying the food elite. Quinn and Karen Hatfield of Hatfield's in Los Angeles use the hearty grain as inspiration for an elegant (some might even say delicate) vegetarian entrée of wild-mushroom "cannelloni." To make the dish, creamy, hollandaise-enriched groats flecked with herbs and lemon zest are combined with mushrooms and then stuffed into oat crepes.

Provided by Merrill Stubbs

Categories breakfast, dinner, lunch

Time 1h15m

Yield Serves 4 as a side dish

Number Of Ingredients 11

Ingredients

1 cup oat groats
Salt
½ pound plus 2 tablespoons unsalted butter
2 large egg yolks
2 teaspoons lemon juice
2 medium shallots, finely chopped
Zest of 1 lemon
1 tablespoon finely chopped chives
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped parsley
Freshly ground black pepper.

Steps:

Put the groats in a 2-quart saucepan with 1½ quarts water and 1 teaspoon salt. Bring to a simmer over medium heat and cook 30 to 40 minutes, stirring every once in a while, until the groats are tender but still have a pleasant chew. Strain the groats and set aside.
Meanwhile, make the hollandaise: dice ½ pound of the butter into ½-inch cubes and allow to sit out at room temperature. Set up a double boiler with about an inch of water in it, or a 2-to-3-quart saucepan with a round metal bowl that fits securely in the pot without touching the top of the water. Bring the water to a gentle simmer on the stovetop, without the bowl.
In the bowl, whisk the yolks with ½ ounce cool water and set it over the gently simmering water. Whisk constantly until the yolks thicken considerably, begin to hold a slight peak and are very warm to the touch, 2 to 5 minutes. (Be careful: if the water is too hot, the eggs will curdle. If you see a slight graininess begin to form at the edge, pull the bowl off the saucepan and allow it to cool before continuing, still whisking.)
Once the yolks have thickened, begin adding the butter, a few cubes at a time. Whisk constantly over the heat, steadily adding the butter until it has all been incorporated. Remove the hollandaise from the heat and add the lemon juice and salt to taste. Keep the hollandaise in a warm place (like on an unlit burner on the stovetop) for up to an hour.
In a wide sauté pan, melt the remaining 2 tablespoons butter over medium-low heat and add the shallot and a large pinch of salt. Cook the shallot gently, without letting it color, until it is tender and aromatic, 2 to 3 minutes. Add the cooled groats and stir well to reheat. When hot, turn off the heat and add about a cup of the hollandaise to create a creamy consistency; the quantity you add is your preference, but the groats should not become soupy or get lost in the sauce. Working quickly so that the heat of the groats doesn't split the hollandaise, add the lemon zest, herbs, and salt and pepper to taste. Serve immediately.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 56 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 34 grams, Sodium 338 milligrams, Sugar 3 grams, TransFat 2 grams

CREAMY OATMEAL

Creamy Oatmeal image

Provided by Food Network Kitchen

Time 12h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup steel-cut oats
4 cups milk
Pinch kosher salt
Two 3-inch-long cinnamon sticks
1 teaspoon vanilla extract
1/3 cup dried currants
3 tablespoons packed dark brown sugar
Honey
sugar
maple syrup
milk
buttermilk
yogurt or cream

Steps:

In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.
Copyright 2001 Television Food Network, GP. All rights reserved

RAW OAT GROATS

Raw Oat Groats image

This is a recipe taken from thedailygreen.com. I haven't tried it yet but it looks interesting. I like to find raw foods and give them a try.

Provided by rosemere

Categories Breakfast

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups whole oat groats (soaked and sprouted overnight)
1 1/2 tablespoons almond butter
1 1/2 medium bananas
3/4 cup raisins (soaked for one hour)
1 tablespoon ground cinnamon
1 tablespoon water
1/2 teaspoon nutmeg
3/4 cup agave nectar
1 medium apples or 1 cup apple, cored and grated
1/4 cup sliced apple
1/4 cup shredded coconut

Steps:

1. Put all ingredients except the grated apples and garnishes in a food processor and blend well.
2. Process the mixture a little, then stop and remove half to a bowl. Then blend the rest and combine the two mixtures. This makes a creamy base with a chunky texture.
3. Stir in grated apples and garnish with apples and coconut and it's ready.

Nutrition Facts : Calories 146.8, Fat 3.9, SaturatedFat 1.5, Sodium 21.6, Carbohydrate 29.6, Fiber 3.6, Sugar 19.9, Protein 2

OVERNIGHT BUCKWHEAT OATS

Overnight Buckwheat Oats image

A variation from overnight oats recipe from Alli Shircliff. This is for anyone who doesn't/can't eat oatmeal but wants a delicious, fast, and healthy breakfast. This uses buckwheat flakes--not the cereal flakes but rolled and flaked buckwheat. They look very similar to oatmeal flakes but are much smaller. Mix in agave and berries. Eat and enjoy!

Provided by Buckwheat Queen

Categories 100+ Breakfast and Brunch Recipes Cereals

Time 8h6m

Yield 1

Number Of Ingredients 9

Ingredients

¼ cup buckwheat flakes
2 teaspoons chia seeds
1 tablespoon coconut, divided
1 teaspoon flax seed meal
⅛ teaspoon ground cinnamon
⅛ teaspoon vanilla powder
⅓ cup milk
2 tablespoons mixed berries
1 teaspoon agave

Steps:

Combine buckwheat, chia seeds, 1 1/2 teaspoons coconut, flax seed meal, cinnamon, and vanilla powder in a jar; stir until well mixed. Stir in milk; cover. Place in the refrigerator, 8 hours to overnight.
Stir buckwheat mixture. Heat in the microwave for 30 seconds. Stir in mixed berries, remaining coconut, and agave.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 29.2 g, Cholesterol 6.5 mg, Fat 8.5 g, Fiber 5.4 g, Protein 7.6 g, SaturatedFat 4.8 g, Sodium 39.3 mg, Sugar 10.8 g

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