SCOTCH OATMEAL
A creamy, "risotto"-like porridge made with Steel cut oats(sometimes called Irish or scotch oats). This keeps you going all morning long!
Provided by sdyankee
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine Oats and Milk in a covered container and soak in fridge overnight.
- Bring oats and milk to a boil over medium high heat.
- Reduce heat to a simmer and add salt.
- Just before oatmeal reaches your desired consistency, stir in brown sugar, vanilla extract and cinnamon.
- Remove from heat and pour into bowl and add more cinnamon and sugar, if necessary.
Nutrition Facts : Calories 365.9, Fat 11.6, SaturatedFat 6, Cholesterol 34.2, Sodium 280.9, Carbohydrate 50.9, Fiber 4.1, Sugar 13.5, Protein 14.6
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Steps:
- Preheat oven to 375° F.
- Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
SCOTTISH OATMEAL ROLLS
My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. -Peggy Goodrich, Enid, Oklahoma
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110°-115°, stirring occasionally. Meanwhile, in a small bowl, dissolve yeast in warm water; let stand 5 minutes. Add to oat mixture. Beat in enough flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake until lightly browned, 20-25 minutes. Remove from pan to a wire rack to cool. If desired, serve with butter and honey.
Nutrition Facts : Calories 89 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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