Steel Cut Oats - Instant Pot

3 tbls butter
1 c steel cut oats
3-1/2 c water
1/2 tsp cinnamon
1/4 tsp salt
1/4 c  brown sugar

1. With the cooker's lid off, heat butter on high until melted.
2. Add the oats, water, cinnamon and salt.  Lock the pressure cooker's lid and set for 5 minutes on high.
3. Perform a quick release to release the cooker's pressure.
4. Stir in brown sugar (original recipe also says to store in 1/4 c of milk).

NOTES:

• This worked well and actually took a reasonable amount of cooking time (plug in to pressure release), but there was lots of liquid that had not yet absorbed by the end of the cooking time.  All of this extra liquid was absorbed about a half hour later.
• It made 4 servings.  I packaged them to reheat for breakfasts this week.
• Using apple juice instead of water would probably be worth a try.
• I'd add fruit (raisins, craisins, or granny smith apples) before cooking next time.
• Definitely good.  Could easily be doubled.

Apple Cinnamon Steel Cut Oats

2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
1-1/2 cups water
1 cup uncooked steel-cut oats
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
1/2 teaspoon cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt

Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

NOTES:

• This recipe was a creamier texture than the other one I tried.
• It made 4 generous servings (could also be 5 smaller ones).  We ate two right away and refrigerated the other two for later in the week.  It was better fresh, but microwaved just fine too.
• I can't remember what kind of apple I used, but it was pretty bland.  I'd try something like a granny smith next time.
• I bought a small crock pot just to try this recipe, but it seems to have a hot spot (evidenced by the very overcooked corner of things).  I'm going to return it and try a double boiler method in my regular crock pot next time.  (see below)
• Source
• UPDATES: I used the double boiler method below and it was perfect.  I also used two unpeeled granny smith apples this time and the apple flavor was much more pronounced.  I'd recommend both of these and will be making this recipe regularly throughout the winter.
• Makes 5-6 servings and reheats well in the microwave.

Double Boiler Method:  (Source)

You can completely avoid burnt oatmeal edges and cook it for an extended time by turning your slow cooker into a double boiler. It's easy.

Find a heat-proof bowl that will nest inside your slow cooker.

Coat the inside of the bowl with cooking spray.

Add water to the slow cooker on the outside of the bowl, until it reaches approx. half way up the side of the bowl.

Add the oatmeal ingredients to the bowl, and stir.

Put the lid on the slow cooker and cook on low for up to 8 hours (it was ready sooner, but it held for 8 hours)

This method worked great for me. I had my slow cooker on for 8 hours of cooking, and then it went to the warm mode for awhile after that. There were absolutely no browned or burnt edges. The texture of the oats was perfect. Another benefit of this method--clean up is a breeze! I put the bowl in my dishwasher and dumped the water and dried inside of slow cooker with a towel--done!

Clif Bars

Yield: 9 bars

Prep Time: 15 minutes

1 cup dates (pitted)
1¼ cups crisp rice cereal
1 cup quick-cooking oats
¼ cup coarsely chopped peanuts
2 tablespoons ground flaxseed
½ teaspoon ground cinnamon
Pinch salt
½ cup peanut butter
1/3 cup brown rice syrup
1 teaspoon vanilla extract
¼ cup mini semisweet chocolate chips

1. Spray an 8×8-inch pan with non-stick cooking spray; set aside.

2. Place the dates in a food processor and pulse until finely chopped. Combine the pureed dates with the cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl.

3. Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended. Remove from heat and stir in the vanilla extract.

4. Pour the peanut butter mixture over the oat mixture and stir until well combined. Gently stir in the chocolate chips. Turn the mixture into the prepared pan and press firmly to pack the mixture into the pan. Let the mixture sit until completely cool and set, at least 1 hour. Cut into bars, then wrap individually in plastic wrap and store in the refrigerator.

NOTES:

• The recipe above is from Brown Eyed Baker.  
• I didn't add the chocolate chips because ... why would I want them for breakfast?
• I also looked high and low for brown rice syrup with no success.  I'll keep searching, but until then, I just used corn syrup.  I was tempted to use agave syrup, but had a sample at Costco once that I wasn't too fond of.  I hated to buy an overpriced bottle of something I likely wouldn't like and wouldn't have another use for.
• Bottom line: these are good.  I'll play around with different flavors if they work well for breakfast on the go and I make them again.

Golden Raisin Oatmeal Cookies

Original from Taste of Home Baking Book:

3/4 cup butter, softened

1 cup packed brown sugar

1/2 c sugar

1 egg

2 tbls. water

1 tsp. vanilla

3 c quick cooking oats

2/3 c flour

2 tbls. grated orange peel

1 tsp cinnamon

1/2 tsp baking soda

2/3 c golden raisins

My Edits:

3/4 c butter flavored crisco

1 cup packed brown sugar

1/2 c sugar

1 egg

2 tbls. water

1 tsp. vanilla

3 c quick cooking oats

2/3 c flour

8 drops orange essential oil

1 tsp cinnamon

1/2 tsp baking soda

2/3 c regular raisins

Cream butter and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine oats, flour, orange peel, cinnamon, and baking soda. Gradually add to the creamed mixture. Stir in the raisins.

Drop 2 inches apart onto ungreased baking sheets. Bake at 350 for 12-15 minutes or until lightly browned.

Note: I used the orange oil because I have some on hand. The peel would probably also be very nice, but I didn't have an orange on hand. It is a good flavor in these cookies though!

Granola Bars

(recipe source)

• 8 oz old-fashioned rolled oats (2 cups)
• 1 1/2 oz sunflower seeds (1/2 cup)
• 3 oz sliced almonds, (1 cup)
• 1 1/2 oz wheat germ (1/2 cup)
• 6 oz honey (1/2 cup)
• 1 3/4 oz dark brown sugar (1/4 cup packed)
• 1 oz unsalted butter
• 2 tsp vanilla extract
• 1/2 tsp kosher salt
• 6 1/2 oz chopped dried fruit*

Butter a 9 by 9-inch glass baking dish** and set aside. Preheat the oven to 350 degrees F.

Spread the oats, sunflower seeds,*** almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.†

In the meantime, combine the honey, brown sugar, butter††, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down,††† evenly distributing the mixture in the dish. Place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Notes:

*I used dried blueberries, cherries, and golden raisins

**A batch and a half works well in a 9x13 pan

***The original recipe calls for raw seeds in the shell. I used regular roasted seeds and added them with the fruit.

†Make sure you stir them together before toasting; the wheat germ will burn if it's left out on its own.

††I substituted peanut butter, and it was pretty yummy.

†††Pack mixture very firmly into the pan, or you will get granola instead of granola bars.

Hippie Mom's Granola

(from Slashfood)

2 cups rolled oats (not instant)
1 cup peanuts or toasted almonds
1/4 cup sesame seeds
1/2 cup toasted sunflower seeds
1/2 cup coconut
1/4 cup toasted wheat germ (optional)
scant 1/4 cup cooking oil
1/2 cup honey
1/2 cup raisins
1/2 cup dried fruit (e.g. dried apricots, craisins, dried apple)

Mix the nuts and grains in a large bowl. Measure oil into the measuring cup and swirl it around before pouring into bowl. Then measure out the honey in the same cup. (The oil will help the honey exit the cup.) Toss everything together until evenly coated and then pour out into a large roasting pan or a cookie sheet with a lip.
Bake at 300 degrees for 30 minutes, stirring every ten minutes, until everything is an even golden brown.
When it is finished cooking, return the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cools (every 10 mins or so), so that it doesn't clump together too much. Enjoy!

Steel Cut Oatmeal for the Crockpot

1 cup steel cut oats (DO NOT substitute old-fashioned or quick-cooking oats)
4 1/2 cups water
1/2 teaspoon salt
2-3 tablespoons butter
1/2 cup dried fruit (raisins, prunes, apricots, dates) (optional)
Serve with
milk, sugar, cinnamon, or maple sugar (to taste)
1.Place all ingredients in a 2 quart slow cooker.
2.Cover and cook on LOW 6-8 hours.
3.It might form a "crust" around the outside. Just scrape it down with a spoon and stir it in.

MY NOTES: I added a cubed apple and reduced the water to 4¼ cups. It was pretty runny after 8 hours. I did like the raisins I added, though.
I’d try the following changes: use only dried fruit, add 1 tsp. cinnamon, keep cook time closer to 6 hours, if possible.
I got the steel cut oats in the health food section of Cub, but you can also get them at a Whole Foods store.

This was nice to wake up to and was really healthy and hardy.

Source: http://www.recipezaar.com/101101