Best Oatmeal Knots Recipes

BEST OATMEAL RECIPES

Steps:

• Melt the butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant. Add the salt and cinnamon. Turn the heat to low and carefully pour in the water or milk, stirring. Cover and cook for 5 minutes until tender, then remove from the heat. Serve immediately for a chunky texture, or stir in another 1/2 cup milk for a creamier body. The texture is intentionally chewy (not gloppy or soggy!). Top with desired toppings and serve. Store refrigerated for up to 2 week.
• Bring water and milk to a boil. Watch to make sure that it does not boil over. Once just boiling, add the steel cut oats, salt and cinnamon and stir. Bring to a simmer. Simmer 20 to 25 minutes until the oats are creamy and tender. Serve immediately with desired toppings. Stores refrigerated up to 1 week: it will become very thick, so stir in some milk or water when reheating.

NO-COOK OVERNIGHT OATMEAL

Steps:

• Combine milk, oats, Greek yogurt, chia seeds, honey, and cinnamon in a 1/2-pint jar with a lid; cover and shake until combined. Remove lid and fold in blueberries. Cover jar with lid.
• Refrigerate oatmeal, 8 hours to overnight.

OATMEAL KNOTS

Steps:

• Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.
• Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes.
• Add yeast mixture to oats mixture; stir well.
• Stir in flaxseed meal.
• Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
• Punch dough down, and let rest for 5 minutes.
• Divide dough in half; cut each half into 12 equal portions.
• Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll.
• Place each roll on a baking sheet coated with cooking spray.
• Cover with plastic wrap coated with cooking spray; let rise in a warm place (85F), free from drafts, for 30 minutes or until doubled in size.
• Preheat oven to 400°F.
• Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls.
• Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls.
• Bake for 15 minutes or until golden.
• Cool on wire racks.