Steel Cut Oats, A Video Tutorial

This morning I made Steel Cut Oats Cereal for Breakfast.  

Steel Cut Oats, Cinnamon Rolls, and Raspberry MuffinsI also baked Raspberry Muffins, and A batch of Cinnamon Rolls made from Spelt and Red Wheat with Golden Flax Seeds. The beauty of cooking with whole grains is truly manifested in the “live food” aspect of the food.  If I were to take the Oat Groats out in the garden and plant them, they would grow!  The “seed” portion of the grain is in tact until it is cut, which is why store bought Steel Cut Oats are mostly a waste of money.  Although steel cut oats are perhaps one of the best things you can purchase in the cereal isle of the grocery store, any time a seed is cut in half, within 12 hours the germ/seed which contains the most oils in the plant, start to go rancid.  This is the reason why it is so ideal to grind your grains right before you cook.  And eat your grains right after you grind them up.

Recipes are below:

Steel Cut Oats

2 C Water

1/3 C Whole Oat Groats

1 tsp Golden Flaxseed

1 tsp Sea Salt

Put the water, flax, and salt into a pan and hard boil for five minutes
Turn the heat down and slowly add the freshly ground whole oat groats to the water. (I use my spice mill to quickly grind the oats right before cooking)
Cook on low for twenty minutes!

Raspberry Muffins

2 Cups of Freshly Ground whole Red Wheat and Whole Spelt
3 eggs
1/2 c milk
1/8 c Olive Oil
1/2 C Golden Flax (Freshly Ground)

Mix all of these ingredients together and let sit in the bowl for thirty minutes

Add in

3/4 cup Sugar
1/2 c White Flour
1/4 c dried raspberries
1/2 tsp Sea Salt
1/4 tsp Baking Soda
1/2 tsp Baking Powder

Mix all of these ingredients together and fold into the dough, drop into muffin pans and bake for 35 minutes

Spelt Cinnamon Rolls

1 1/2 C Water
2 tsp Agave nectar
1 TBS Yeast

4 Cups of freshly ground Spelt and Red Wheat
1 tsp sea salt
White flour and sprinkling of water to even out the dough in the mixer – should be pulling away from the sides of the bowl as you mix

Butter to spread on dough
Raisins, cinnamon, and sugar (as much as you want to sweeten the rolls)

Mix all ingredients together and let rise for 30 minutes.
Roll out and spread butter, sugar, raisins, and cinnamon on the dough. Roll up and cut. Bake for 25 minutes on 350

Thanks for stopping by,

Jenny Hatch

Comments are closed.

  • Click to Drive for Uber in BoCo

  • Follow Jenny Hatch on Social Media

  • Home Making Video Tutorials by Jenny Hatch

  • Instagram

    My interview on the Freebirth Society Podcast is up on my blog.
Here I am at 41 weeks pregnant with Benjamin. His cousin Dylan was napping while I dozed and sipped raspberry leaf tea.
Cut and paste this link to listen to the podcast or buy one of my childbirth books: https://jennyhatch.com/2017/09/28/my-interview-with-emilee-saldaya-on-the-free-birth-society-podcast-jennyhatch/ These books were lovingly crafted for those couples searching for alternatives to hospital childbirth.
  • Click to listen to the Podcast!

%d bloggers like this: