Tag Archives: steel cut
Looking for healthy, hearty meals during the holiday season, without sacrificing the classic flavors of fall and winter? This steel-cut, savory porridge might be exactly what you’ve been looking for.
The kale is sauteed with garlic and seasoned with good ol’ salt and pepper (and nutritional yeast, if you prefer, which I do). The pumpkin puree adds creaminess and just a tiny bit of earthy sweetness, just enough to counter the saltier kale and sausage (but not enough to make the dish sweet). Then, the Italian-style sausage on top adds a peppery, chewy bite.
Shocking, I put rosemary in something. 🙂
Regular readers already know my passion for this pine-flavored herb. I will combine it with just about anything when it comes to oatmeal: grapes, pineapple, peaches, and even chocolate. Combining it with squash probably makes the most sense out of all these, considering rosemary and squash are both classic fall flavors!
POSTED IN: big batch, herbs, maple, steel cut, sweetened by dates, veggies, winter squash
In the past year, I have reserved steel cut oats for savory recipes (it’s like a risotto!), but here I went all sweet. I’m pretty darn pleased with the result, too.
POSTED IN: big batch, nut butter, nuts, pomegranate, steel cut, sweetened by dates, tahini, veggies, winter squash
While I mostly eat my sweet oatmeals, I find my savory concoctions so rewarding on a creative level. When I make savory oatmeal recipes, I practiced some of my less-used cooking skills and ingredients and am always shocked at the results. My Herbed Pumpkin & Leek Oatmeal had me dreaming about it for the rest of the day, and the Lemon Asparagus Ris-Oat-to leftovers recharged me every day for a week.
Now there’s this.
Freaking beautiful, right??
This recipe was inspired by a recipe I made for a vegan Seder potluck. My vegan Jewish friend wanted to host an event for his other vegan and/or Jewish pals, and I was honored to be one of them. After doing much research for what is kosher for Passover, I made this quinoa salad*.
POSTED IN: big batch, citrus, greens, pomegranate, savory, steel cut, veggies, winter squash, zucchini
My name is Kelsey Goodin you might recognize me as @fortheloveof_pb on Instagram, or from my guest post back in September. I’m back today to bring you a warm, spicy bowl of oats that stars a special ingredient: parsnips! (more…)
Hello, TheOatmealArtist readers! It’s Monica from My Pink Recipe Book again, back to share another oatmeal recipe, this time for a Blueberry and Basil Steel Cut Oatmeal with Roasted Pecans. Being a full-time med student, my food-focus is typically quick and easy, while always being healthy and full of nutrient-dense ingredients. Thus, oats are a very common staple in my diet.
My love for combining fruits and herbs all started with a Strawberry and Basil smoothie I made at the beginning of this summer. Realizing what a fantastic pairing they were, I vowed to create more recipes pairing fruits and herbs. One evening, as I was pondering what to have for my breakfast the next morning, I glanced over, and similarly to Lauren, spotted my basil plant by my window. (aside: my too has since withered away) Immediately, I knew I wanted to make a steel cut oatmeal in the morning that would pair well with this delicious, slightly sweet and licorice-tasting herb.
Since I had tried strawberries already and knew they were a winner, I thought to venture out to more berries and include blueberries instead. Since I like to keep my breakfasts high in protein, I tossed in a generous amount of chopped pecans. Topping this oatmeal dish off with a drizzle of honey made it feel almost like a dessert, but knowing how healthy it really was made it that much more enjoyable to eat.
To get the recipe, head on over to my blog and read more about the Blueberry and Basil Steel Cut Oatmeal with Roasted Pecans.
Happy Friday, and happy early July 4th to my American readers. I’m busy unpacking from my move to a new apartment this week, and to keep the blog from being silent this week, I recruited some fantastic blog readers to share their own recipes with you. THANK YOU to everyone who volunteered to help out, and thank you to Monica for submitting this gorgeous recipe for me to post today.
Hello all, my name is Monica and I am from the new food blog, My Pink Recipe Book. I am very honoured to be writing as a guest blog here on the Oatmeal Artist, a blog that I have turned to quite a few times for tasty breakfast inspirations. Today I am sharing with you a very seasonal steel cut oatmeal recipe, featuring loads of strawberries and fresh chamomile (with the option of dried chamomile as well).
Over the past year, one of my favourite weekend activities has become visiting my local Farmer’s Markets in Toronto. With all the gorgeous seasonal produce, I find myself creating recipes on my way home, practically jogging to get into the kitchen and start testing them out. This oatmeal was one of those recipes, inspired by the gorgeous chamomile flowers and luscious strawberries I picked up last Saturday. It is a little unique because instead of adding chopped strawberries at the end, you actually add them right at the beginning so that your oats cook in the strawberry juices instead of only water. The result makes me feel like I’m eating a strawberry pie for breakfast.
The chamomile is very delicate, and the crunchy pistachios match perfectly with the existing flavours. Topping it off with some honey tames the slight tartness the strawberries provide, leaving you with a real treat for your breakfast. I hope you all enjoy this oatmeal as much as I do.
What you'll need:
- 1 cup steel cut oats
- 2 cups water
- 1 pint strawberries, chopped
- 2/3 cups pistachios
- 1 bunch fresh chamomile flowers (about 20 flowers), or 1/2 tbsp dried chamomile
- 2 tbsp honey
- optional: 1 tbsp bee pollen
How to make it:
- Preheat the oven to 300 F (for the pistachios).
- Add oats, water, and sliced strawberries to a pot to bring to a boil.
- While the mixture is heating, mash the strawberries in the pot to help release their juices.
- Add the chamomile petals and yellow centre (avoid the green stem), or the dried chamomile, to the pot.
- Cook oats as normal at this point, until achieving your desired steel cut oats consistency
- While the oats are cooking, bake the pistachios for 20 minutes.
- Portion the oatmeal into two bowls, topping each with 1/3 cup of pistachios, a generous drizzle of honey, and optional sprinkling of bee pollen.
Once upon a time, I hated asparagus. My mom would make cream of asparagus (from the can) and my dad would eat it on toast. It made the house smell like vomit, and I simply couldn’t understand why anyone would eat it. They look like green beans, and I hated those, too, so asparagus really didn’t stand a chance.
That eventually changed, and now I consider it one of my favorite vegetables. Recently, I was at a risotto shop in Greenwich Village with some friends. I ordered the lemon and pine nut risotto and added asparagus, and each bite was diviiiiiiiiine. I immediately decided to make it in oatmeal form. (more…)
So you love my Fudgy Banana & Peanut Butter Oatmeal, eh?
Well, what if you want to make a steel-cut version?
…Or what if you want to feed a friend (or a “friend” 😉 ). Or maybe a whole crowd. Or yourself…for a week!
Here you go. The ingredients are shown for two servings, but it will work perfectly to double everything for four servings. Yay!
I HAD MY FIRST PERSIMMON.
Many readers have suggested using persimmon in oatmeal. However, I was completely overwhelmed at the idea. How would I possibly create a recipe using a fruit I had barely even heard of, and had definitely never tried?
One day, Allison brought a persimmon into work. Seeing her eat her first persimmon–the deep look of curiosity on her face as she sliced through and bit into its tangerine-colored flesh–made me want to try one as well.