Steel Cut Oats With Squash And Tahini Food

STEEL-CUT OATS WITH SQUASH AND TAHINI

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.

OVERNIGHT STEEL-CUT OATS WITH YOGURT AND BLUEBERRIES

Steps:

• Place oats into the bottom of a pint-sized Mason jar. Stir in yogurt, blueberries, and stevia powder. Pour in coconut milk and stir to combine.
• Cover the jar and refrigerate 8 hours to overnight.

STEEL CUT OATS WITH GROUND FLAX SEED

Steps:

• Combine water, fat free milk, brown sugar, and salt in sauce pan.
• Heat over medium it to the stage just before a boil, stirring regularly (5 to 7 minutes).
• Add oats stir, cover and reduce heat to low.
• Give it a stir every 5 minuets or so until the liquid is absorbed, about 20 to 25 minutes.
• Slowly add the ground flax stirring constantly to avoid clumps.
• Let sit covered for 5 minutes, then serve.

STEEL CUT OATMEAL

Steps:

• In a large saucepot, melt the butter and add the oats.
• Stir for 2 minutes to toast.
• Add the boiling water and reduce heat to a simmer.
• Keep at a low simmer for 25 minutes, without stirring.
• Combine the milk and half of the buttermilk with the oatmeal.
• Stir gently to combine and cook for an additional 10 minutes.
• Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

BAKED STEEL-CUT OATS

Steps:

• Combine water, oats, and salt in a saucepan and bring to a boil. Reduce heat to a low simmer and cook, stirring occasionally, to desired chewiness, 10 to 20 minutes. Drain cooked oats in a colander and place them into a bowl.
• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch pie pan.
• Whisk milk, egg, and maple syrup together in a bowl until frothy. Stir egg mixture into oats. Fold in dried fruit, nuts, canola oil, and cinnamon until batter is combined and pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and oatmeal has no liquid on top, 20 to 30 minutes. Let cool before cutting into bars.