Type what you have

Ingredients

• ✓ steel-cut oat
• chicken stock
• spring onion
• butter
• spring garlic
• sea salt
• black pepper
• white wine
• parmigiano-reggiano cheese

Instructions

1. 1 Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
2. 2 Measure out 2 tablespoons spring onion tops and reserve.
3. 3 Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
4. 4 Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
5. 5 Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
6. 6 Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

By Leslie Kelly

Ingredients

• ✓ steel-cut oat
• cooking spray
• beet
• carrot
• walnut
• onion
• bread crumb
• egg
• parsley
• everything bagel seasoning
• liquid aminos
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick spray.
2. 2 Combine beets, carrots, walnuts, onions, oats, and bread crumbs in a large bowl.
3. 3 Beat eggs, parsley, bagel seasoning, and liquid aminos in a smaller bowl. Mix into the veggie mixture and stir to combine. Transfer to the prepared casserole dish and top with ketchup.
4. 4 Bake, uncovered, in the preheated oven for 1 to 1 1/2 hours, depending on how moist or dry you want it.

By Allrecipes Member

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
• 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
• 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
• 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
• water
• milk
• butter
• brown sugar
• vanilla extract
• cinnamon
• salt
• peach

Instructions

1. 1 Place water, oats, milk, butter, brown sugar, vanilla extract, cinnamon, and salt in an oven-proof bowl; place into the bottom of a slow cooker. Fill slow cooker with water up to the water level in the bowl. Cover slow cooker.
2. 2 Cook on Low until oats are tender, 6 to 8 hours.
3. 3 Stir in peaches and juices. Cover; continue cooking on Low until warmed, about 30 minutes more. Serve.

By DLVMommy

Ingredients

• ✓ steel-cut oat
• cooking spray
• milk
• wheat flour
• white sugar
• baking powder
• salt
• egg
• vegetable oil
• prune

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with foil liners. Spray liners with cooking spray.
2. 2 Place oats into a bowl and add milk. Let stand 10 minutes.
3. 3 Meanwhile, combine flour, sugar, baking powder, and salt in a separate bowl; set aside.
4. 4 Mix together egg, oil, and prunes in a large mixing bowl. Add oat mixture and stir to combine. Stir in flour mixture just until blended. Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By DCREWS21

Ingredients

• ✓ steel-cut oat
• cooking spray
• almond milk
• apple
• raisin
• walnut
• brown sugar
• butter
• cinnamon
• salt

Instructions

1. 1 Coat the inside of a slow cooker with cooking spray.
2. 2 Combine almond milk, oats, apples, raisins, walnuts, brown sugar, butter, cinnamon, and salt in the prepared slow cooker.
3. 3 Cook on Low for 7 to 8 hours.

By Ann D

Ingredients

• ✓ steel-cut oat
• apple
• cranberry
• brown sugar
• butter
• vanilla extract
• cinnamon
• nutmeg
• milk
• water
• walnut

Instructions

1. 1 Line a 3 ½- or 4-quart slow cooker with a disposable slow cooker liner. Add apples, oats, cranberries, brown sugar, butter, vanilla extract, cinnamon, and nutmeg; pour in milk and water. Stir to combine. Cover the slow cooker.
2. 2 Cook on Low for 6 to 8 hours. Top servings with walnuts.

By myvallie

Ingredients

• ✓ steel-cut oat
• water
• apple
• carrot
• raisin
• cinnamon
• nutmeg
• ginger
• salt
• butter
• pecan
• brown sugar
• yogurt

Instructions

1. 1 Bring water to a boil in a large, heavy saucepan; stir in oats. Reduce heat to a simmer; cook oats until they begin to thicken, about 10 minutes. Stir in apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt; simmer until tender, about 20 minutes more.
2. 2 Meanwhile, melt butter in a skillet over medium-low heat. Stir in pecans; cook until fragrant and lightly browned, 2 to 5 minutes. Sprinkle with brown sugar; stir until sugar has melted and coats pecans.
3. 3 Top oatmeal servings with about 2 tablespoons pecan mixture and a dollop of yogurt.

By monsterclowngirl

Ingredients

• ✓ steel-cut oat
• cooking spray
• almond milk
• water
• pumpkin puree
• maple syrup
• cinnamon
• salt
• cranberry
• butter
• apple
• pecan

Instructions

1. 1 Lightly spray a slow cooker with cooking spray.
2. 2 Combine the almond milk, water, pumpkin puree, maple syrup, cinnamon, and salt in the slow cooker. Whisk to combine thoroughly. Add oats, dried cranberries, and butter.
3. 3 Set your slow cooker to Low and cook for 3 1/2 hours. Stir in diced apples and pecans. Continue cooking on Low for 2 more hours.

By Patty-DC

Ingredients

• ✓ steel-cut oat
• cooking spray
• brown sugar
• cinnamon
• nutmeg
• pumpkin
• water
• half-and-half
• raisin
• vanilla extract
• brown sugar
• brown sugar
• walnut
• walnut

Instructions

1. 1 Spray a small slow cooker lightly with cooking spray.
2. 2 Mix oats, 1/2 cup brown sugar, cinnamon, and nutmeg together in a large bowl. Stir in pumpkin. Stir in water and half-and-half gradually. Stir in raisins and vanilla extract.
3. 3 Ladle oat mixture into the slow cooker. Cook on Low until oats are soft and creamy, 7 1/2 to 8 1/2 hours.
4. 4 Sprinkle 2 tablespoons plus 2 teaspoons brown sugar and 5 tablespoons plus 1 teaspoon walnuts over oatmeal.

By greenlight

Ingredients

• ✓ steel-cut oat
• rolled oat
• flax seed meal
• oat bran
• pecan
• wheat germ
• agave nectar
• pumpkin
• brown sugar
• water
• canola oil
• vanilla extract
• pumpkin pie spice
• salt
• date
• chocolate chip

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
2. 2 Mix together rolled oats, flax seed meal, steel-cut oats, oat bran, pecans, and wheat germ in a large bowl until well combined. Whisk together agave nectar, pumpkin, brown sugar, water, canola oil, vanilla, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour pumpkin mixture over oats mixture; stir to coat. Spread mixture on the prepared baking sheets.
3. 3 Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely.
4. 4 Mix chocolate chips into cooled granola until evenly combined. Store in an airtight container.

By MichelleCarver

Ingredients

• ✓ steel-cut oat
• cinnamon sugar
• walnut
• chocolate chip
• vanilla extract
• coconut oil
• applesauce
• egg
• greek yogurt
• honey
• banana
• salt
• brown sugar
• whole wheat flour
• flaxseed meal
• water
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
2. 2 Combine water and flaxseed meal in a bowl and let sit 5 minutes.
3. 3 Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
4. 4 Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
5. 5 Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
6. 6 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
7. 7 Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.

By Robyn Miller

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
• 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