I'll be honest, I wasn't really crazy about steel cut oats the first time I tried them. They were okay, but they sure didn't seem worth the long preparation time. Especially as I could have my regular quick-cooking oats in under two minutes. But there are plenty of other things I didn't really get the big deal about at first that now are constant staples in my home, like quinoa and greek yogurt. I don't give up on food easily (not to mention I still had a good sized package of the steel cut oats), so I tried several cooking methods and add-ins before finding how I liked it best.
My version is mostly adapted from a Irish Oatmeal Brulee recipe (although you won't catch me caramelizing sugar on top of my breakfast). Even so, it is plenty sweet, thanks to the maple syrup and golden raisins. In my experimenting, I discovered that I preferred a combination of water and milk versus using all of one or the other, and that I actually favored coconut milk (beverage) over 2% milk. And I love how simmering the oats with a cinnamon stick infuses so much flavor than a sprinkle of the ground stuff.
This version does take longer than other ways I tried- by the time all is said and done, this takes about 45 minutes to prepare. I'll stick with my quick cooking oats for busy weekdays, but this is perfect for lazy weekend mornings.
Cinnamon-Raisin Oats with Bananas and Walnuts
adapted from Irish Oatmeal Brulee, Taste of Home Magazine, April and May 2011
4 servings (although I think it is more like 3 servings)
Bananas and toasted walnuts are a wonderful compliment, but feel free to use different fruit or nuts as a topping. Or enjoy it just as it is.
2 cups water
2 cups unsweetened coconut milk beverage
1 cup of steel-cut oats (also called Irish oatmeal or Scottish oats)
1 cinnamon stick
kosher salt
3 tbsp maple syrup
1/4 cup golden raisins
1/4 cup toasted walnuts
1-2 bananas, sliced
In a large heavy saucepan over medium heat, bring water and milk to a boil. Add oats, cinnamon stick and a pinch of salt. Reduce heat and simmer uncovered for 30 minutes or until thick and creamy, stirring occasionally.
Remove from heat. Discard cinnamon stick. Stir in maple syrup and raisins. Cover and let sit for 3 minutes, then uncover and let sit for 5 additional minutes.
Divide into serving bowls and top with banana slices and walnuts.
The last batch of muffins I made were a total flop. In theory, they should've been delicious, with bananas, blueberries, oats, and maple syrup. But they wound up ridiculously undersweet and lacking in flavor completely. I can usually suck it up and finish up less-than-spectacular baked goods or leftovers, but those muffins got tossed. No peanut butter or cream cheese was saving them.
When I got the urge to bake up some more muffins, I wasn't taking any chances. I knew just the ones I wanted to try. I've had the recipe starred in my reader for over 6 months, but I kept forgetting to pick up spelt flour. This was actually my first time baking with it, but I've always really enjoyed any store-bought breads with spelt, so I was pretty certain I'd love these muffins, too.
And oh, did I. Sage and Beckett, too. Because these muffins are awesome! They make up for the last ones (and then some) and are my new favorite muffin. I unveganized them by using an egg and swapped the pecans for walnuts. Instead of evaporated cane juice I used a reduced amount of brown sugar and a little less of the maple syrup called for, and they were plenty sweet. In fact, they need nothing to enhance them. They are perfect as they are.
Before I get to the recipe, I want to thank to Meg of Cooking.In.College for tagging me in her 7 Facts Award post. Before passing it on to 7 other bloggers, I am supposed to share 7 random facts about myself, so here goes:
1) I have A LOT of shoes -some I've never even worn before- but I tend to wear the same few favorite pairs over and over. And since I live in FL, I wear flip-flops or sandals all year round.
2) I could give up meat and sweets entirely without too much trouble, but I don't think I could ever give up cheese or coffee. I hope I never have to.
3) I will watch tv sometimes with Sage or Beckett, but I pretty much never put it on for myself. I'd much rather read a book or browse blogs or websites, and I hate the television being on just for background noise.
4) My favorite things to eat are salads and soups. I could have one or the other (or both) everyday and never get sick of them.
5) My mom gave birth to me at home by herself, more than two months early. Coincidentally, Sage was also born at home, but his home birth (and that of his older sisters) were intentional.
6) Before I started blogging and reading so many other amazing blogs, I baked about once a year and never really enjoyed it. Now I like to bake several times a month.
7) My very favorite color is orange, and the majority of the interior walls in my house are an orange color.
I'm passing this to on 7 very rather different bloggers, because I am curious of what they will share. My Life as a Cradle Rocker, Culinary Flavors, Of Muses and Meringues, Simply Life, Kate & Khan, Eat Well. Live Well. Be Well. and Just2Good. If you want to participate, link to the person who tagged you, list 7 random things about yourself and then pass it on to 7 other bloggers.
Now for the recipe...
Spelt Banana-Walnut Muffins
adapted from Cate's World Kitchen
yields 12 muffins
1 1/2 cups spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 rip bananas, mashed
1/2 cup packed light brown sugar
1/4 cup pure maple syrup
1 egg, lightly beaten
3 tbsp canola oil
1/3 cup chopped walnuts, toasted
Preheat oven to 350. Line a muffin tin with 12 paper liners.
Stir together flour, baking powder, baking soda and salt in a medium bowl. In a separate bowl, mix together the banana, sugar, maple syrup, egg and oil. Gently mix the dry ingredients into the wet, taking care not to overmix.
Divide batter evenly between the liners. Sprinkle the chopped nuts over top and bake for 20-22 minutes or until a toothpick inserted in center comes out clean.
Cool in muffin tin for about 10 minutes, before transferring to cooling rack to cool completely.
