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.
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.
TOASTED OATS COOKIES
A great variation on oatmeal cookies!
Provided by Ceil Wallace
Categories Desserts Cookies Drop Cookie Recipes
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In medium skillet, over medium heat, heat butter until lightly browned. Be careful not to burn. Add oats; saute, stirring constantly, until golden -- about 5 minutes. Remove from heat; cool.
- Meanwhile, sift flour with cinnamon, salt, and soda; set aside.
- In large bowl, combine sugar, egg, and vanilla. With wooden spoon, or portable electric mixer at medium speed, beat until light.
- Stir in rolled oats and flour mixture until well combined.
- Drop by slightly rounded teaspoonfuls, 3 inches apart, onto ungreased cookie sheets.
- Bake 10 to 12 minutes, or until golden. Remove to wire rack. Cool.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 8.2 g, Cholesterol 11.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 60.8 mg, Sugar 4.5 g
RASPBERRY FOOL WITH WHISKY & TOASTED OATS
Fresh, pink raspberries with whipped cream is the perfect summer dessert. Add a splash of whisky and toasted oats for a subtle nutty flavour
Provided by Tom Kerridge
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.
- Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.
Nutrition Facts : Calories 321 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
TOASTED OATMEAL
My old roommate used to cook this all the time as a quick and easy yogurt topping. I also think it's nice with a little bit of cream instead. Please use butter if you can stand it, there's no comparison!
Provided by Kitty Z
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 322.1, Fat 17.1, SaturatedFat 9.7, Cholesterol 42.5, Sodium 126.6, Carbohydrate 33.7, Fiber 4, Sugar 7.1, Protein 9.8
TOASTED OAT AND NUT GRANOLA
Steps:
- Preheat the oven to 325 degrees F (160 degrees C).
- In a large bowl, combine the oats, nuts, coconut and brown sugar.
- In a liquid measuring cup, combine the maple syrup, oil, water and salt; stir with a fork until incorporated. Pour into the oat mixture and stir until coated.
- Divide the mixture among 2 rimmed baking sheets and bake until the granola is golden brown all over, 45 to 55 minutes, stirring every 20 minutes.
- Remove from the oven and let cool completely on wire racks. Serve or store in an airtight container for up to 2 months.
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