In general, I have texture-issues when eating more than a few bites of gloppy foods such as yogurt or oatmeal. I have tried to convert myself into a steel ground oatmeal fan and learned to tolerate small portions of slow-cooked oatmeal. For a stretch, I ate oatmeal every day before work, repeating mantras such as "It's healthy," "It's good for my heart," and "Jamie lost five pounds" to ease it down.
Therefore, I was left with a lingering box of McCann's steel ground oats that I gave up trying to enjoy. The last time I touched this box of oats was during last winter's blizzard. Jake and I were hell-bent on keeping our Meritage reservation, nearly getting stuck in a snow bank after a couple blocks. I hoped that a steaming bowl of slow cooked oatmeal would soothe my disappointment after missing Meritage's impeccable Moule Frites. I was wrong.
My old housemate once shared her delicious version of baked oatmeal created with rolled oats, so I was inspired to create a version made with the remainder of my steel cut oats.
I adapted an adapted baked oatmeal recipe from Karl who writes the following blog:
As a new food blogger, I would like to properly attribute recipes. I was interested to read the following article regarding recipe attribution written by The Food Blog Alliance:
- 1.5 cups of steel cut oats
- 2 Granny Smith apples, peeled and diced
- 2 eggs
- 1/2 cup of water
- 1/2 cup of heavy cream
- 2 tb of melted butter
- 1/2 cup of packed brown sugar
- Dashes of cinnamon, ground ginger & nutmeg
- Splash of pure vanilla extract
- Fleur de sel
As instructed, I soaked the steel cut oats, overnight. The next day, I strained the oats and placed them in a large mixing bowl.
Next, I mixed the peeled and diced apples into the oat mixture.
In a small bowl, I whipped the heavy cream, water, eggs, cinnamon, ground ginger, nutmeg and salt. Then, I incorporated the wet ingredients into the large bowl of apple/oat mixture and poured everything into a pan greased with butter.
The instructions suggested baking the oatmeal at 350 degrees for 40-45 minutes. After 45 minutes, my oatmeal had not achieved a golden brown crust. I also noticed regions where the oats had become dried-out and hard. Determine to salvage my oatmeal, I sprinkled the hard oats with water and added a small pan of water into the oven, baking for an additional 20 minutes.
I tried my best to scrape away the hard pellets of oats and was left with an edible product I didn't hate. The next morning, I sliced a refrigerated square of baked oatmeal and pan-fried with butter.
The "refrigerate and pan-fry" method seemed to eliminate the hard bits of oatmeal and achieved buttery caramelization. You could top the oatmeal with milk, yogurt, or fruit. I preferred the sauteed oatmeal plain, with a sprinkling of Fleur de sel. If I attempted to create this dish again, I would soak the oats longer than 17 hours.
I would love to know if anyone else has successfully incorporated steel cut oats into a recipe, other than porridge.