Daily Archives: October 27, 2010

Overnight Apple Pie Steel Oats

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I bought a container of steel cut oats last week at Publix after seeing a Good Eats episode that featured oats. I have never eaten steel cut oats, so I hope these turn out to be worth the $4.99 I paid for them! I forget how I found this recipe at goodLife eats, maybe via blogger’s Facebook page. I love the warm flavor of cinnamon, brown sugar and apples and I needed to find a recipe that sounded tasty to use these new steel cut oats, so this recipe certainly sound perfect to me! Thankfully I had all the ingredients on hand, except for the cardamom – but I don’t even know what that tastes like, so I don’t think I’ll miss it. Also, I omitted the pecans, because I don’t have any of those either – I’m not much of an “add- nuts-to-my-breakfast” kinda gal! Also, these require an overnight soak or up to 24 hours, so plan accordingly.

This turned out really good – it’s definitely a keeper. I love the crunch of the fresh apple and the spices are just right. I did add a little more brown sugar to mine and then a touch more of cinnamon before I scarfed it down. If you have never tried steel cut oats, this is an excellent recipe to try! Thanks for reading, enjoy!

Overnight Apple Pie Steel Cut Oats – adapted from goodLife Eats

 

  • 1 cup steel cut oats
  • 1 3/4 cups milk
  • 1-2 tablespoons brown sugar (I used two TBSP)
  • 6 ounces all-natural applesauce (my little cup only had 4 ounces)
  • 3/4 teaspoon cinnamon
  • 3/8 teaspoon nutmeg
  • 1/8 teaspoon cardamom (I didn’t have any)
  • 1/8 teaspoon salt
  • 1 large apple, chopped (about 1 1/2 cups)
  • 1/3 cup pecans, chopped (I didn’t have any)

Directions –

In a nonmetal bowl combine oats, brown sugar, applesauce, cinnamon, nutmeg, cardamom, and salt. Stir in milk; cover and chill for 8 to 24 hours.

To serve, transfer oatmeal mixture to a medium saucepan. Stir in 1 cup of apples, reserving the remaining 1/2 cup for garnish. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until oatmeal is done, adding additional milk if desired and stirring occasionally. Remove from heat. Spoon into 4 bowls; sprinkle with apples and pecans. Serve with additional milk, if desired.

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No Knead Sandwich Bread

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I decided to try a new bread recipe this week, so I searched this book for a sandwich bread recipe. I’ve never made a no knead bread dough in a loaf pan before, I’ve only made free form round crusty loaves. My usual sandwich bread recipe calls for butter and sugar – both of which are not in this recipe. I’m hoping the flavor isn’t laking and that it is worth trying out. This recipe makes 4 pounds of dough which is enough for two 8×4 loaves. All ingredients and mixing, storing and baking directions can be found at this website. It’s too much to even copy and paste. However, those instructions are for a free form loaf, not one baked in a loaf pan. Instead of shaping the dough and placing it on the pizza peel, shape it into an elongated oval and place it in a lightly oiled loaf pan. Follow the rising and “Baking Day” directions as written, but leave the loaf in the oven for 40 to 45 minutes. There seems to be way too many steps for this to be a simpler method of bread making, but once you get the hang of the technique it couldn’t be easier. Here’s hoping this a tasty bread recipe! Thanks for reading, enjoy!