Steel-cut oats are a revelation. They’re like super-duper power oatmeal. And apparently, they’re even more nutritious than rolled oats. They take a little longer to cook, but on the bright side, they make fantastic leftovers (as do regular rolled oats, in fact, when baked), so you can make a big batch and easily enjoy until it runs out.
Yesterday morning, I consulted my copy of Not Your Mother’s Casserole, and then mixed some steel-cut oats with milk and salt in a baking dish, let sit in the fridge all day while I was at work, then popped in the oven for about 35 minutes after I got home. I then let it sit on the counter for a few minutes to finish thickening up (it comes out a bit soupy at first), then served with some chopped-up veggie bacon and a poached egg. Healthy breakfast for dinner! And I now have basic cooked oats to enjoy for a few more days.
I was on a roll, so I decided to make a Bay Area Bites recipe that I’ve had bookmarked for awhile: Low-fat Steel-Cut Oat Muffins with Cherry Jam Inside. The results are not big, fluffy traditional muffins – they’re more like sweet mini oatmeal cakes. Perfect as a healthy snack between meals, with coffee or tea. I only had strawberry jam, however, so here’s what I ended up with:
Strawberry Steel-Cut Oatmeal Muffins
adapted from Bay Area Bites
- 1 cup flour
- 1/2 cup oat flour
- 1/2 tsp ground cinnamon
- 1/4 cup sugar (or brown sugar)
- 1/2 tsp salt
- 4 tbsp cold butter, cut into 1/2 inch pieces
- 1 cup steel-cut oats, cooked
- 1 egg
- 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 1/2 teaspoons white vinegar or lemon juice – let mixture stand for 10 minutes for using)
- 1/2 cup strawberry jam (any fruit jam will work – I just happened to have Trader Joe’s reduced-sugar strawberry jam on hand)
Preheat the oven to 350 degrees. Whisk together the first five ingredients in a medium bowl (flour through salt). Using a food processor or just your fingers, cut in the butter until the mixture becomes pebbly butter flour.
Pour the mixture from the food processor back into the first bowl, and gently mix in the cooked oats with a wooden spoon until incorporated.
Beat your egg in with your buttermilk/milk in a separate bowl, then add to the flour/oat mixture and stir it all together.
Spray a 12-cup muffin tin (or any muffin tin – just know that this recipe should yield 12 muffins) with cooking spray. Spoon batter evenly into each cup.
Make a teaspoon-sized hole in the top of each cup of muffin batter, and spoon 1 teaspoon of jam into each hole. Bake for 20-25 minutes, until you can insert a toothpick and it comes out clean.
Note: my muffins didn’t turn as brown as I expected, so they didn’t look done to me at first – I may have overcooked them by about 5 minutes. Be sure to check the muffins right at the 20 minute mark, or even before that, depending on the state of your oven (mine tends to take longer to bake things).