On Sunday’s I typically make a large put of steel-cut oats and homemade granola so that our family can eat it for breakfast throughout the week. I originally followed Alton Brown’s recipe, but decided to make some changes. The oats turn out unbelievably creamy and re-heat wonderfully.
Steel Cut Oatmeal
- 2 tbsp butter
- 2 cups steel cut oats
- 6 cups hot water
- 1 1/2- 2 cups milk
- 1 tsp cinnamon
- agave to taste
Melt butter in pot over medium heat. Add oats and toast for a couple minutes. Pour in the hot water and bring to a slow boil. Then reduce heat until you have a nice low simmer. Simmer, uncovered, for 25 minutes. Check periodically to make sure your heat is not too hot or oats will stick to the bottom of your pan.
After 25 minutes stir in the milk, cinnamon, and agave. Cook for 10 more minutes. Remove from heat.
At this point taste and decide if its to your liking. You may want more sweetness or cinnamon. Of course you could also use brown sugar or honey instead of agave to sweeten yours. I love to eat mine with granola…love that crunch on top!
I received this granola recipe from a friend I work with and fell in love. Beware…it’s addicting.
Sue’s Homemade Granola
- 1 cup sliced almonds
- 1 cup chopped pecans
- 2 cups old fashioned oats
- 1/2 cup sweetened coconut
- 4 tbsp unsalted butter
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Preheat oven to 250 degrees. Line baking sheet with parchment paper. Mix nuts, oats, and coconut in a large bowl. In a small saucepan combine butter, brown sugar, vanilla, and salt over low heat, stirring until the butter and sugar melt. Pour the butter mixture over the oat/nut mixture and fold in with a wooden spoon until well combined.
Pour granola onto the baking sheet and spread into an even layer. Pat down gently so you will have chunks when finished baking. Bake for 50 minutes to 1 hour, until golden brown.
* You can change many things about this recipe to your liking- different nuts, add dried fruit, unsweetened coconut, etc.