Type what you have

Ingredients

• ✓ steel-cut oat
• carrot
• flax seed meal
• peanut butter
• honey
• walnut
• raisin
• vanilla extract
• cinnamon
• ginger
• salt

Instructions

1. 1 Line a baking sheet with parchment paper and set aside.
2. 2 Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
3. 3 Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

By Yoly

Ingredients

• ✓ steel-cut oat
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and oats in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Oats will thicken as they cool.

By MoMosGoGo

Ingredients

• ✓ steel-cut oat
• water
• peanut butter
• maple syrup
• brown sugar

Instructions

1. 1 Bring water to a boil in a saucepan, stir steel cut oats into water, and reduce heat to medium-low. Cover and cook until oats are tender, 5 to 7 minutes, stirring occasionally. Remove from heat and let stand 1 minute.
2. 2 Stir peanut butter, maple syrup, and brown sugar into oats.

By Gary Barnett

Ingredients

• ✓ steel-cut oat
• yogurt
• blueberry
• stevia powder
• coconut milk

Instructions

1. 1 Place oats into the bottom of a 1-pint Mason jar. Stir in yogurt, blueberries, and stevia powder. Pour in coconut milk and stir to combine.
2. 2 Cover the jar and refrigerate, 8 hours to overnight.

By Steven Warren

Ingredients

• ✓ steel-cut oat
• water
• almond milk
• pumpkin puree
• vanilla extract
• pumpkin pie spice
• salt

Instructions

1. 1 Combine water, steel-cut oats, almond milk, pumpkin puree, vanilla extract, pumpkin pie spice, and salt in a slow cooker.
2. 2 Cook on Low for 8 hours.

By Michael Jones

Ingredients

• ✓ steel-cut oat
• water
• quinoa
• almond meal
• flaxseed meal
• cinnamon

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
2. 2 Stir almond meal and flaxseed meal into oat-quinoa mixture; pour into a glass container and top with cinnamon. Let cool for about 15 minutes. Transfer to the refrigerator for storage.

By AnneP

Ingredients

• ✓ steel-cut oat
• water
• salt
• milk
• brown sugar
• butter
• cinnamon
• cranberry

Instructions

1. 1 Bring water to a boil in a large pot. Stir oats into boiling water and cook at a boil until the mixture begins to thicken, about 5 minutes. Season oats mixture with salt; stir.
2. 2 Reduce heat to low and simmer oats until beginning to soften, about 20 minutes.
3. 3 Stir milk, brown sugar, melted butter, and cinnamon together in a bowl with a whisk until smooth; stir into the oats mixture. Continue cooking the oats until tender, 10 to 15 minutes more.
4. 4 Stir cranberries into the oatmeal to distribute throughout the mixture; cook just until the berries are warmed, 2 to 3 minutes.

By Be Prime

Ingredients

• ✓ steel-cut oat
• water
• water
• pumpkin puree
• sugar
• herbes de provence
• salt
• black pepper
• garlic powder
• olive oil

Instructions

1. 1 Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
2. 2 Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
3. 3 Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.

By R Holland

Ingredients

• ✓ steel-cut oat
• water
• almond milk
• brown sugar
• cinnamon
• nutmeg
• ground ginger
• clove

Instructions

1. 1 Combine water, oats, almond milk, brown sugar, cinnamon, nutmeg, ginger, and cloves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Let pressure release naturally for 10 minutes. Finish releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir with a silicone spatula until oats are combined and thick.

By Fioa

Ingredients

• ✓ steel-cut oat
• water
• almond milk
• apple
• date
• rosemary
• vanilla extract
• cinnamon
• salt
• pecan

Instructions

1. 1 Place oats into a multi-functional pressure cooker (such as Instant Pot®). Add water, almond milk, apple, dates, rosemary, vanilla extract, cinnamon, and salt. Stir until ingredients are just combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Let sit for 5 minutes before releasing pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Stir cooked oatmeal and top with chopped pecans.

By Tammy Lynn

Ingredients

• ✓ steel-cut oat
• pumpkin pie spice
• salt
• water
• skim milk
• pumpkin puree
• cranberry
• honey
• walnut
• brown sugar

Instructions

1. 1 Place oats in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle with pumpkin pie spice and salt. Add water, milk, pumpkin puree, and cranberries. Stir lightly.
2. 2 Close and lock the lid. Set to Manual; select high pressure according to manufacturer's instructions. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Keep warm for 5 minutes more after cooking time is complete.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in honey; divide oatmeal into 4 bowls. Top each serving with 1 tablespoon walnuts and 1 1/2 teaspoons brown sugar.

By Tammy Lynn

Ingredients

• ✓ steel-cut oat
• water
• almond milk
• maple syrup
• flaxseed meal
• apple
• cinnamon
• almond

Instructions

1. 1 Combine water, almond milk, oats, maple syrup, flax seed meal, apple, cinnamon, and almonds in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid. Stir oatmeal thoroughly and serve immediately.

By Johanna Crowell Norry

Ingredients

• ✓ steel-cut oat
• water
• pumpkin puree
• vanilla extract
• cinnamon
• ginger
• milk
• milk
• brown sugar
• cinnamon

Instructions

1. 1 Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
2. 2 Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.

By ASHESGIZ

Ingredients

• ✓ steel-cut oat
• water
• salt
• walnut
• raisin
• agave nectar
• vanilla extract
• cinnamon
• milk

Instructions

1. 1 Bring water and salt to a boil in a pot. Pour in oats and return to a boil while stirring. Reduce heat and let simmer until water is absorbed, 20 to 25 minutes.
2. 2 Remove oats from heat and immediately stir in walnuts and raisins. Stir in agave nectar, vanilla extract, and cinnamon.
3. 3 Divide oat mixture into 4 portions in bowls. Cover and refrigerate overnight, or up to 5 days.
4. 4 When ready to prepare, add 2 tablespoons milk to each portion. Heat in a microwave for 1 minute and 30 seconds, stirring halfway through cook time.

By Tracey D

Ingredients

• ✓ steel-cut oat
• milk
• vanilla extract
• banana
• egg
• applesauce
• baking powder
• cinnamon
• salt
• raisin

Instructions

1. 1 Bring milk to a boil in a saucepan; immediately reduce heat to medium-low. Stir oats and vanilla into the milk. Stirring occasionally, cook at a simmer until the oats are soft, about 20 minutes. Set aside to cool slightly.
2. 2 Mix bananas, eggs, and applesauce in a large bowl. Mix baking powder, cinnamon, and salt in a small bowl; stir into the banana mixture. Add oats mixture to the bowl; stir. Fold raisins through the oat mixture; pour into a 9x13-inch baking dish. Cover dish with plastic wrap; refrigerate 8 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Remove plastic wrap from baking dish and bake in preheated oven until golden brown, 45 to 60 minutes.

By brookelyn

Ingredients

• ✓ steel-cut oat
• water
• heavy cream
• brown sugar
• butter
• cinnamon
• banana
• walnut
• vanilla extract
• banana

Instructions

1. 1 Bring water to a boil in a saucepan. Stir in oats; cook until tender, 10 to 20 minutes. Stir heavy cream, brown sugar, butter, and cinnamon into the oats; simmer for 5 minutes. Add diced banana and walnuts; cook for 1 to 2 minutes more.
2. 2 Remove oats from heat and stir in vanilla extract. Serve in bowls topped with sliced banana.

By mamabear

Ingredients

• ✓ steel-cut oat
• water
• salt
• milk
• cashew
• cranberry
• coconut
• vanilla extract
• cinnamon
• white sugar

Instructions

1. 1 Bring water and salt to a boil in a saucepan. Stir oats into boiling water; cook oats until thick and soft, 20 to 30 minutes.
2. 2 Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking, stirring frequently, for 10 minutes more.
3. 3 Sprinkle sugar over oats to serve.

By rblakley

Ingredients

• ✓ steel-cut oat
• water
• milk
• water
• banana
• flax seed
• cocoa powder
• cinnamon
• nutmeg
• walnut

Instructions

1. 1 Stir 2 cups water, milk, and oats together in a large saucepan; bring to a boil. Reduce heat to medium-low and cook oats at a simmer until softened and beginning to thicken, about 15 minutes.
2. 2 Stir 1 cup water, mashed banana, flax seed, cocoa powder, cinnamon, and nutmeg through the oats; continue cooking at a simmer until thick, about 10 minutes. Fold walnuts into the oatmeal.

By Karen Moorse

Ingredients

• ✓ steel-cut oat
• water
• apple
• cinnamon
• salt
• nutmeg

Instructions

1. 1 Combine water, oats, apple, cinnamon, salt, and nutmeg in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Seal the vent. Select Manual function; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure naturally. Stir and remove the pot carefully with oven mitts.

By Pamela Wurtz

Ingredients

• ✓ steel-cut oat
• water
• wheat berry
• butter
• pecan
• almond
• water
• apple
• white sugar
• cinnamon
• salt

Instructions

1. 1 Combine 1/2 cup water and wheat berries in a small saucepan; bring to a boil. Cover saucepan, remove from heat, and set aside for wheat berries to soak, about 10 minutes.
2. 2 Melt butter in a 2-quart saucepan over low heat; cook and stir oats, pecans, and almonds in melted butter until golden and fragrant, about 5 minutes. Carefully pour boiling water into nut mixture; add wheat berries and dried apples. Cover saucepan and cook over low heat, without stirring, until wheat berries are tender, about 20 minutes; stir in sugar, cinnamon, and salt.

By BABYLADY4

Ingredients

• ✓ steel-cut oat
• water
• almond
• pear
• coconut cream
• cane sugar
• coconut flake
• flax seed
• coconut oil
• salt
• vanilla extract

Instructions

1. 1 Place water, oats, almonds, pears, coconut cream, cane sugar, coconut flakes, flax seeds, coconut oil, sea salt, and vanilla extract into a 6-quart or larger slow cooker. Stir to combine.
2. 2 Cook on Low until thoroughly combined, about 8 hours.

By JW

Ingredients

• ✓ steel-cut oat
• pineapple chunk
• water
• coconut milk
• milk
• salt
• coconut
• brown sugar
• flax seed
• vanilla extract
• ginger

Instructions

1. 1 Pour pineapple juice from both cans into a measuring cup. Add enough water to equal 3 cups.
2. 2 Bring pineapple juice-water mixture, coconut milk, and milk to a boil in a saucepan. Reduce heat to medium-low; add steel-cut oats and salt. Cook, stirring occasionally, until tender, about 20 minutes. Add more water if oats look dry.
3. 3 Add pineapple chunks, coconut, brown sugar, flax seeds, vanilla extract, and ginger to the oats. Cook until brown sugar dissolves and pineapple is heated through, about 10 minutes.

By wiglet

Ingredients

• ✓ steel-cut oat
• honey
• coconut oil
• maple syrup
• multigrain hot cereal
• sunflower kernel
• cashew
• ginger
• cardamom
• cinnamon

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir honey, coconut oil, and maple syrup together in a saucepan over low heat until completely melted and combined, 3 to 5 minutes.
3. 3 Combine cereal, oats, sunflower kernels, cashews, ginger, cardamom, and cinnamon together in a large bowl. Pour honey mixture over cereal mixture and stir until completely coated. Pour cereal mixture in a layer on prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 40 minutes.

By kflamed13

Ingredients

• ✓ steel-cut oat
• bread flour
• whole wheat flour
• dry milk powder
• coconut sugar
• vital wheat gluten
• salt
• flax seed
• active dry yeast
• water
• vegetable oil
• apple cider vinegar
• all-purpose flour
• egg
• water

Instructions

1. 1 Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
2. 2 Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
3. 3 Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
4. 4 Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
5. 5 Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
6. 6 Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
7. 7 Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
8. 8 Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
9. 9 Remove loaves from pans and cool on a wire rack.

By judy2304

Ingredients

• ✓ steel-cut oat
• water
• apple
• raisin
• butter
• brown sugar
• cinnamon
• vanilla extract

Instructions

1. 1 Combine water, steel-cut oats, apple, raisins, butter, brown sugar, cinnamon, and vanilla in a slow cooker; stir until well combined and sugar is dissolved. Cover and cook on Low until oats are tender and creamy, 6 to 7 hours. For a softer texture, cook for 8 hours. If your slow cooker runs hot, cook on the Warm setting instead of Low.

By brandysue

Ingredients

• ✓ steel-cut oat
• water
• almond milk
• applesauce
• cherry
• brown sugar
• vanilla
• cinnamon

Instructions

1. 1 Stir water, almond milk, applesauce, steel-cut oats, dried cherries, brown sugar, vanilla, and cinnamon together in a slow cooker.
2. 2 Cook on Low for 8 hours overnight.

By holly

Ingredients

• ✓ steel-cut oat
• water
• milk
• apple
• brown sugar
• butter
• cinnamon
• salt

Instructions

1. 1 Combine water, milk, oats, apple, brown sugar, butter, cinnamon, and salt in a slow cooker; mix well.
2. 2 Cook on Low for 1 hour. Reduce heat to Simmer or Warm and cook for 7 to 8 more hours.

By JLC

Ingredients

• ✓ steel-cut oat
• rolled oat
• crispy rice cereal
• mixed dried fruit
• almond
• butter
• brown sugar
• honey
• vanilla extract
• chocolate chip

Instructions

1. 1 Grease a 9x13-inch baking dish.
2. 2 Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.
3. 3 Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.
4. 4 Spread oat mixture into the prepared baking dish. Press chocolate chips into the top. Refrigerate until chilled, about 1 hour.
5. 5 Sliced chilled granola mixture into 24 bars.

By Dana

Ingredients

• ✓ steel-cut oat
• flaxseed meal
• water
• butter
• sugar
• brown sugar
• coconut oil
• egg
• vanilla extract
• brewers yeast
• salt
• baking soda
• all-purpose flour
• semisweet chocolate chip
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flaxseed meal and water together in a bowl; let sit for 3 to 5 minutes.
3. 3 Beat butter, white sugar, brown sugar, and coconut oil into the flaxseed mixture using an electric mixer until a dough forms. Add eggs and mix well. Pour in vanilla extract and mix to combine. Beat in brewer's yeast, pink salt, and baking soda. Add in flour a little at a time on low speed. Stir in oats, chocolate chips, and cranberries.
4. 4 Scoop cookies onto a baking sheet, flattening a little so they are not balls.
5. 5 Bake in the preheated oven until edges are set and golden, about 12 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely.

By Tausha Jones

Ingredients

• ✓ steel-cut oat
• brown sugar
• butter
• banana
• vanilla extract
• egg
• applesauce
• greek yogurt
• brown sugar
• white sugar
• salt
• baking soda
• cake flour
• cake flour
• pecan
• cake flour
• blueberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.
2. 2 Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
3. 3 Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
4. 4 Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended.
5. 5 Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter.
6. 6 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.

By Bratz