Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, maple and brown sugar steel cut oats (big batch). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Basically, steel cut oats cook in a slightly sweet bath all night long and the kids and I get to wake up to an instant breakfast. I was skeptical that it would really work and The combination of pure maple syrup and brown sugar with the hearty oats makes for a fantastically, delicious and healthy breakfast. I make my steel coat oatmeal in a large rice cooker every Sunday afternoon.
Maple and Brown Sugar Steel Cut Oats (Big Batch) is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Maple and Brown Sugar Steel Cut Oats (Big Batch) is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have maple and brown sugar steel cut oats (big batch) using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Maple and Brown Sugar Steel Cut Oats (Big Batch):
- Make ready 3 cups water
- Prepare 1 cup milk
- Make ready 1 cup steel cut oats
- Make ready 2 tbsp. ground flaxseed (optional)
- Get 1 tsp. ground cinnamon
- Make ready Pinch salt
- Make ready 2 tbsp. pure maple syrup
- Get 2 tbsp. brown sugar
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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.
Like the steel cut better than regular oats which tend to feel more mushy. Not to sweet and love to have in the mornings when im in a hurry. Steel-cut oats are coarse in texture and remain chewy even after cooking and re-heating. And steel-cut oats reheat very, very well. I actually think that my make-ahead batch tasted better the Cashew butter, almond milk, and maple syrup combine to make a delicious & decadent cookie dough.
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