Best Toasted Oats Recipes

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TOASTED OATS



Toasted Oats image

This is so simple and adds so much flavor to the oats. Add these to your favorite cookie or breakfast recipe. Also try toasting millet, rye berries or any other grain.

Provided by Mother of Many

Categories     Grains

Time 21m

Yield 1 cup, 2-4 serving(s)

Number Of Ingredients 2

1 cup oats
12 inches aluminum foil, depending upon pan size

Steps:

  • Preheat oven to 350 degrees F.
  • Line baking sheet with tin foil, if desired.
  • Spread oats in a shallow layer on a cookie sheet.
  • Bake for 15 to 20 minutes or until lightly browned, stir occasionally.

TOASTED OATS COOKIES



Toasted Oats Cookies image

A great variation on oatmeal cookies!

Provided by Ceil Wallace

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 48

Number Of Ingredients 9

¾ cup butter
2 ⅓ cups rolled oats
½ cup sifted all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In medium skillet, over medium heat, heat butter until lightly browned. Be careful not to burn. Add oats; saute, stirring constantly, until golden -- about 5 minutes. Remove from heat; cool.
  • Meanwhile, sift flour with cinnamon, salt, and soda; set aside.
  • In large bowl, combine sugar, egg, and vanilla. With wooden spoon, or portable electric mixer at medium speed, beat until light.
  • Stir in rolled oats and flour mixture until well combined.
  • Drop by slightly rounded teaspoonfuls, 3 inches apart, onto ungreased cookie sheets.
  • Bake 10 to 12 minutes, or until golden. Remove to wire rack. Cool.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 8.2 g, Cholesterol 11.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 60.8 mg, Sugar 4.5 g

MAPLE CINNAMON TOASTED OATS



Maple Cinnamon Toasted Oats image

Our family LOVES these oats. We mostly eat them cooked, but they are also good cold with milk or as a topping on yogurt. They are great to take on camping trips in place of those little oatmeal packets that are loaded with sugar and artificial flavours.

Provided by pastawendy

Categories     Breakfast

Time 35m

Yield 6 cups, 18 serving(s)

Number Of Ingredients 5

1/4 cup maple syrup
1/4 cup canola oil
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 cups quick-cooking oats

Steps:

  • Mix first 4 ingredients in a small bowl or cup.
  • Pour over oats (in larger bowl) and mix thoroughly.
  • Spread onto two cookie sheets.
  • Bake at 325 for half an hour or until golden brown. Cool.
  • Serve as a cold cereal or cook in microwave or on the stove with 2 parts water or milk to one part toasted oats until thickened.

RASPBERRY FOOL WITH WHISKY & TOASTED OATS



Raspberry fool with whisky & toasted oats image

Fresh, pink raspberries with whipped cream is the perfect summer dessert. Add a splash of whisky and toasted oats for a subtle nutty flavour

Provided by Tom Kerridge

Categories     Dessert

Time 20m

Number Of Ingredients 6

300ml double cream
40g demerara sugar
25ml whisky
40g toasted oats
200g raspberries
white chocolate , grated

Steps:

  • Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.
  • Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.

Nutrition Facts : Calories 321 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

DUTCH OVEN TOASTED BALSMATI RICE WITH OATS AND WILD RICE



Dutch Oven Toasted Balsmati Rice with Oats and Wild Rice image

Provided by Food Network

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 6

2 1/2 cups organic basmati rice (a combination of brown and white is nice)
A handful organic oat groats
A handful organic wild rice
Sea salt
A dash nigella seeds (can be skipped if unavailable)
6 cups water

Steps:

  • Heat a well-seasoned cast-iron Dutch oven over a good campfire or stove burner (medium high heat, if controllable). Toast grains, salt, and nigella seeds until grains begin to brown. Add water, stir, and turn heat down to low (or move to lower part of fire). Place lid on and don't even peek for about 20 minutes. Grain is done when all water is absorbed and fluffs well with a fork.

TOASTED STEEL-CUT OATS WITH COCONUT & TROPICAL FRUITS



Toasted Steel-Cut Oats with Coconut & Tropical Fruits image

Uber-creamy and utterly flavorful oats topped generously with mango, papaya, and coconut. Like a taste of the tropics, any time of year!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 16

1/2 teaspoon coconut oil
1 cup steel-cut oats (not quick-cooking)
3 cups water
1 cup canned coconut milk (lite or full-fat, either work fine)
1 tablespoon pure maple syrup
Pinch salt
1 teaspoon pure vanilla extract
Shredded coconut or coconut chips
Diced fresh mango
Diced fresh papaya
Diced pineapple
Sliced bananas
Chia seeds
Chopped macadamia nuts
Dried chopped mango
Golden raisins

Steps:

  • In a large saucepan over medium heat, melt the coconut oil. Add the steel-cut oats and cook, stirring frequently, until golden and fragrant, about 3 minutes.
  • Reduce heat to medium-low. Carefully pour in the water all at once (the water may hiss and sizzle because the pan is so hot, so keep this in mind. The faster you can pour in the water, the faster the pan will cool down). Stir in the coconut milk, pure maple syrup, and salt.
  • Bring to a simmer and cook, uncovered and stirring occasionally, until thick and creamy, about 30 minutes.
  • Remove from heat and stir in the vanilla.
  • Top with mango, papaya, and coconut and an extra drizzle of coconut milk if desired. Or try other assorted toppings - whatever you wish!

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