Toasted Oatmeal Food

THE BEST TOASTED OATMEAL

Steps:

• In a large skillet, melt the butter over medium heat. Add the oats and toast for 5 to 7 minutes, stirring occasionally, until the oats start to smell fragrant and nutty.
• In a large, heavy-bottomed pot, add the milk, kosher salt, cinnamon, and water. Bring to low boil over medium heat. Add the toasted oats and stir gently to combine, then cover the pot, turn off the heat, and allow to sit for 7 minutes.
• After 7 minutes, the oats are ready to serve. The texture will be a chewy texture, not creamy as with the stirred method. To serve, top with real maple syrup. Add toasted almonds or walnuts and/or additional milk if desired. Leftovers can be kept refrigerated in a sealed container for up to 5 days.

TOASTED OATMEAL

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.

TOASTED OATS

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.

TOASTED OATMEAL

Steps:

• Melt butter or margarine in a small frying pan over medium/medium low heat.
• Add the oatmeal and stir so that it is evenly coated.
• Cook until the oatmeal starts turning golden brown and a little crunchy, about 3 to 5 minutes.
• Add the brown sugar, again stirring well to coat the oatmeal.
• Cook 1 to 2 minutes more, until the brown sugar is completely melted and dispersed, and the oatmeal is very golden brown.
• Serve on top of yogurt, or with a small amount of milk or cream.

TOASTED OATMEAL COOKIES

Steps:

• In a large skillet over medium heat, melt butter until lightly browned. Add oats, stirring constantly until golden, 8-10 minutes. Remove from the heat; cool. Combine flour and baking soda; set aside. In a large bowl, beat brown sugar, eggs and vanilla until light. Stir in dry ingredients and peanuts until well blended. Let stand for 15 minutes. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10 minutes or until golden. Remove to wire rack to cool.

TOASTED OATMEAL BREAD

Steps:

• In a bowl, combine 1 cup flour, sugar, yeast and salt; mix well. In a small saucepan, heat water, milk, molasses and butter until a thermometer reads 120°-130° (butter does not need to melt). Add to yeast mixture; beat on medium speed for 2 minutes. Add egg, oats and 2 cups flour; beat on high for 2 minutes. Stir in nuts and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Shape into two round loaves; place on greased baking sheets. With sharp knife, cut four parallel slashes on top of each loaf. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-30 minutes or until golden brown. Remove from pans; cool on wire racks.

TOASTED OATMEAL COOKIES

Steps:

• Heat oven to 350°F.
• Spread oats and walnuts in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes, stirring occasionally, until light brown; cool.
• Mix brown sugar, butter, vanilla and egg in large bowl. Stir in oat mixture and remaining ingredients.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Cool slighty; remove from cookie sheet. Cool on wire rack.