It always seems to happen like this. We leave for the beach and it’s Summer. A week later we pull into the driveway, we get out and it’s Fall. The weather is cool and breezy. It smells like Fall and shortly it will actually be Fall.
I love Summer. But I also love Fall. When I think of Fall I think of comfort. Comfort Food to be exact. Macaroni and Cheese, Casseroles, soups, the list goes on and on.
This year I’m adding Salted Caramel Steel Cut Oatmeal to the list.
I’m not a *huge* oatmeal fan and then I decided to make this recipe for the kiddos. I’m weird in that I always like to make things for them that I don’t like. I have two reasons.
- I want them to like a variety of things, not just things I like.
- I’m hoping that when I try whatever I’m making that I’ll suddenly like it.
For the first time in a long time something strange happened when I made this Salted Caramel Steel Cut Oatmeal. #2 on my list happened. I took a bite and I LIKED it! Sure the Salted Caramel topping was a big influence but the point is that I liked it.
And liking Steel Cut Oatmeal is a good things! It is after all an ancient grain that dates back to 8,000 years ago and is chock full of protein, antioxidants, healthy fats, vitamins and minerals. AND it’s Gluten Free. I’m not Gluten Free but I have friends who are so this gives it bonus points! I used Udi’s Ancient Grains Plain Steel Cut Oats which in a 1/4 cup dry oats contains
- 16% of your daily recommended fiber value
- 13% of your daily protein value
- 96% of your daily value of manganese
- And are a good source of zinc, vitamin B1, magnesium, and biotin
Not too shabby right? Other ancient grains include, Flax, Chia, Amaranth, Millet and Quinoa. They all have their own benefits and they’re all good for you! We use Flax to help increase breast milk supply and Quinoa is always on the meal plan as a substitute for rice! Fun Fact: Chia absorbs 9x it’s weight in water!
Now for the ancient grains recipe you’ve been waiting for Salted Caramel Steel Cut Oatmeal.
Ingredients
Directions
- In a medium sized sauce pan bring 1 1/2 cups water, 1 tbs butter, 1/8 teaspoon cinnamon, 1/8 teaspoon salt and 3 drops vanilla to a boil.
- Once boiled add 1/2 cup Udi's Plain Steel Cut Oats. Reduce heat & cover. Let cook for 15 minutes.
- Preheat oven to 400 degrees.
- Once the oats are cooked separate them into two small oven safe dishes. Cover oats with 1 teaspoon of brown sugar each.
- Bake for 5 minutes or until sugar is melted.
- Switch oven to Broil setting (500 degrees) and broil until sugar is bubbling.
- Remove from oven, sprinkle with salt and serve immediately.
Disclosure: This post was inspired by The Motherhood for Udi’s Gluten Free Ancient Grains.
I’ve tried Quinoa and I like it quite a lot. I also like that it has a fair bit of protein compared to rice or whatever.
I havent tried any but would love to
Yum. Love oats, quinoa, and chia!
I’ve tried Quinoa and chia!
I have tried quinoa, and would love to try more
I’ve tried quinoa, flax, oats, and chia. I have oatmeal almost every single morning (even in the summer) and can’t wait to try this recipe!
I’ve tried Quinoa!
I’ve tried Flax!
Quinoa & Chia… mmmm
I’ve tried Oat
Tried them all. Not a huge fan of millet but I love the rest and these products look so Delish!
I’ve tried quinoa and liked it. Sometimes it hurts my tummy though–I need to learn to prepare it properly.
I am embarassed to say, I haven’t tried any. BUT, I would like to.
I have not tried any yet. thanks
Quinoa, oats.
Ouinoa
We use chia all of the time.. tried a few of the rest but would like to try them all
Aubrey recently posted..Roasted Brussels Sprout and Quinoa Autumn Salad
I’ve tried them all except Millet, quinoa is my favorite. I cook up a batch at the beginning of the week and add it to my morning oats.
I've tried quinoa and oats.. I keep wanting to try chia, but every time I go to buy some, the coffeeshop where I go for it is out. 🙁 haha
I’ve tried Flax and Quinoa but that’s it! Guess I should broaden my horizons!
coriwestphal at msn dot com
I’ve tried Oat, Flax, Millet, Amaranth, and Ouinoa, and am looking forward to trying Chia.
I’ve tried chia and quinoa and I really like them both!