Best Steel Cut Oats With Ground Flax Seed Recipes

PERFECT STEEL-CUT OATS

Steps:

• In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil (or butter) in a 12-inch skillet over medium heat. Once shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.
• Stir the oats into the simmering liquid. Reduce the heat to medium-low, adjusting as necessary to maintain a gentle simmer. Cook for about 20 minutes, stirring occasionally, until the mixture is very thick.
• Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it's done.
• Remove from heat and stir in any mix-ins that you'd like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature.
• Portion oatmeal into bowls and add any toppings you'd like to portions that you intend to serve immediately. Let any extra oatmeal cool completely before covering and refrigerating for future breakfasts.

OVERNIGHT STEEL CUT OATS

Steps:

• In a mixing bowl, whisk together the milk, honey, nut butter, and any protein powder you may be adding until smooth. Stir in the oats, salt, and any other optional additions (wait to add fresh fruit or nuts so that they stay fresh/crisp). Cover the bowl tightly with plastic (or transfer it to an airtight storage container) and refrigerate overnight or for up to 5 days.
• When ready to serve, stir the oats and portion the desired amount into your bowl. (At this point, you can also divide the oats into individual containers and refrigerate for the week.) Top with any desired fresh fruit, nuts, or other toppings. (If placing the oats in individual jars, feel free to add toppings to each, as they will store fine this way. If storing as a single larger batch for the week, I find it is best to wait to add the fresh toppings/nuts until just before serving so that they don't all sink to the bottom.) Enjoy cold and congratulate yourself for your breakfast-planning prowess.

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.

STEEL-CUT OATS AND QUINOA BREAKFAST

Steps:

• Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
• Stir almond meal and flaxseed meal into quinoa mixture; pour into a glass container and top with cinnamon. Let cool, about 15 minutes. Transfer to the refrigerator.

INSTANT POT® STEEL-CUT OATS

Steps:

• Combine water and oats in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.