CINNAMON-OAT CRUMBLE TOPPING
This crunchy crumble is the perfect topping for an ice cream sundae, easy apple crumble, or our Build-Your-Own Thanksgiving Pie Bar. Pro tip: Keep a batch of the unbaked mixture in the freezer in case of dessert emergencies.
Provided by Katherine Sacks
Categories Friendsgiving Thanksgiving Dessert Condiment Oat Cinnamon
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
- Transfer mixture to a parchment-lined sheet tray and bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 8 minutes more. Let cool.
TOASTED OATMEAL
Toasting the oatmeal before cooking it gives the cereal a nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Melt butter in a large heavy saucepan over medium heat. Add the oats, and toast, tossing and turning oats, until oatmeal is browned and fragrant, about 4 minutes. Add 4 cups water and salt, and bring to a boil. Reduce to a simmer, cover, and cook until most of the water has evaporated and the oatmeal is tender, about 30 minutes for the Irish oatmeal and 10 minutes for the old-fashioned rolled oats. Serve hot with the toppings of your choice.
OATMEAL WITH BLUEBERRY SAUCE AND CRUMBLE TOPPING
Time saving tip! Switch it up and make overnight oats. Divide the toasted oats between 4 Mason jars. Heat the water-and-coconut-milk mixture until warm, then pour it evenly over the oats. Cover and refrigerate overnight. The next morning, open the jar and top with the blueberry sauce and sweet crumble!
Provided by Jackie Rothong
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the sweet crumble: Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.
- Combine the all-purpose flour, almond flour, cashews, pecans, almonds, coconut flakes, brown sugar, cinnamon, ginger and salt in a large bowl. Using your fingers, add in the coconut oil and butter. Mix until a coarse crumb forms and the mixture holds together. Put the mixture on the prepared half sheet pan and bake until golden and crisp, 20 minutes. Remove from the oven and let cool.
- For the oatmeal: Bring 3 cups water, the coconut milk, brown sugar, cinnamon, nutmeg and salt to a boil in a medium saucepan over high heat.
- Meanwhile, heat the coconut oil in a second medium saucepan over medium-high heat. Once glistening, add the oats and cook until toasted, about 2 minutes. Slowly pour in the water-and-coconut-milk mixture and bring the mixture to a boil, then lower to a simmer over medium heat and cook until cooked through, about 20 minutes. Stir in the chia seeds 1 minute before serving.
- For the blueberry sauce: Put the blueberries, orange zest strip, orange juice, brown sugar, 2 tablespoons water, cinnamon and salt in a third medium saucepan over medium heat. Cover and cook until the blueberries breakdown, about 10 minutes.
- To serve: Place a ladleful of oatmeal into a bowl, top with warm blueberry sauce and sweet crumble.
TOASTED OATS
This is so simple and adds so much flavor to the oats. Add these to your favorite cookie or breakfast recipe. Also try toasting millet, rye berries or any other grain.
Provided by Mother of Many
Categories Grains
Time 21m
Yield 1 cup, 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F.
- Line baking sheet with tin foil, if desired.
- Spread oats in a shallow layer on a cookie sheet.
- Bake for 15 to 20 minutes or until lightly browned, stir occasionally.
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