Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, maple and brown sugar steel cut oats (big batch). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Steel cut oats with the rich flavors of maple and brown sugar. I make my steel coat oatmeal in a large rice cooker every Sunday afternoon. I add cinnamon and raisins to the mix before I turn it all on and when it is done I divide it among five containers, add a teaspoon of peanut butter and some milk.
Maple and Brown Sugar Steel Cut Oats (Big Batch) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Maple and Brown Sugar Steel Cut Oats (Big Batch) is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook maple and brown sugar steel cut oats (big batch) using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Maple and Brown Sugar Steel Cut Oats (Big Batch):
- Prepare 3 cups water
- Get 1 cup milk
- Make ready 1 cup steel cut oats
- Prepare 2 tbsp. ground flaxseed (optional)
- Make ready 1 tsp. ground cinnamon
- Make ready Pinch salt
- Make ready 2 tbsp. pure maple syrup
- Take 2 tbsp. brown sugar
Better Oats Steel Cut Instant Oatmeal made with premium steel cut oats that are cut thick to preserve their natural texture. Next time I ll cut back just a bit on the amount of the water husband thought it was a little runny but that's just personal taste. Scaled the recipe to two servings and this does make a big bowl. I love Steele Cut Oatmeal but do not like the length of time you have to cook a pan of it.
Instructions to make Maple and Brown Sugar Steel Cut Oats (Big Batch):
- Optional step : Heat 1 tbsp of either unsalted butter or coconut oil in a large skillet over medium heat. Once melted and hot, add the oats and toast them, stirring pretty constantly, for 2-3 minutes, until golden and fragrant. You don't have to do this, but it adds a lot of great flavor.
- Combine the milk and water in a large pot over medium-high heat. Once it comes to a boil, stir in the steel cut oats, ground flaxseed (if using) and salt.
- Reduce the temperature down to medium-low and let this simmer, stirring occasionally, for 30 or so minutes, until the liquid is mostly absorbed and the oats are creamy and soft.
- Once the oats are done cooking, remove the pot from the heat and stir in the cinnamon, maple syrup and brown sugar.
- You can serve this right away. If you're making this ahead of time, then let it cool completely and transfer it to the fridge. I like to portion it out in separate containers while it's hot, then place the containers in the fridge once they're cool…that way I already have them portioned out for fast school morning breakfasts, but you can just keep it all in one large Tupperware and just scoop your portions out of that.
- To reheat, just add a splash of either water or milk and heat in the microwave for 1 to 2 minutes, stirring halfway through, until hot throughout. Top with your favorite oatmeal toppings.
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