Steel Cut Oats with Cranberries and Walnuts
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By Justin Ecke
Steel Cut Oats with Cranberries and Walnuts
There is no question that steel cut oats are far better – in flavor, texture and taste- than rolled oats. However, the common complaint- that they take forever to cook- is a fair one. My solution: start the process the night before! This recipe serves one but can easily be quadrupled.
Updated at: Sun, 28 Jan 2024 03:30:20 GMT
Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
56
High
Nutrition per serving
Calories418.4 kcal (21%)
Total Fat3.7 g (5%)
Carbs87.3 g (34%)
Sugars46.7 g (52%)
Protein9.8 g (20%)
Sodium19.5 mg (1%)
Fiber9.3 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
To each serving add:
2 tablespoonsskim milk
1 tablespoondried cranberries
raisins, dates, apricots or cherries
1 teaspoonwalnuts
lightly toasted chopped, pecans or almonds, optional
1 teaspoonground flax seed
optional
1 teaspoonground flax seed
optional
1 teaspoonmaple syrup
brown sugar or honey
Other options, per serving:
Instructions
The night before:
Step 1
Place the oatmeal and water in a small saucepan and bring to a boil over high heat. Cover and cool to room temperature. Refrigerate overnight.
The next morning:
Step 2
Remove the cover, place the saucepan over high heat and bring to a boil. Reduce the heat to low, partially cover and cook until the oatmeal is tender, 10- 15 minutes. Add the milk, cranberries, nuts, flax, wheat and maple syrup, as desired. Serve immediately.
