baked oatmeal recipe question..thoughts??
Okay, so I made a baked oatmeal recipe out of Southern Living Magazine (2/07) and it was wonderful. HOWEVER, when I went to TJ's, I got a container of irish steel cut oats. I had mixed all the wet ingredients together before I opened the canister and realized that they are dramatically different from regular rolled oats.
I added them anyway and then remembered hearing something about them needing more liquid and slower cook times so they get "chewy". Here is the recipe below and the alterations I did to it. It's in the oven now for brunch tomorrow and I am a little concerned I may have screwed it up!
18oz of rolled oats, not quick cooking (used irish steel cut)
1 cup of unsweetened applesauce (added 1 1/4 cups of cinnamon apple sauce)
1 1/4 cup water (used 1 cup)
1 cup of milk (used 1 1/2 cups)
3 lg eggs, beaten
1/4 cup butter, melted (used 1/2 cup)
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon of ginger
1 cup packed brown sugar (used dark brown)
4 teaspoons baking powder
1 T of lemon juice
16oz bag of frozen fruit of choice (used berry medley from TJ's)
Fruit into the bottom of a greased pyrex, the rest of the ingredients mixed and poured over the fruit. Bake covered at 350 for 40 minutes, uncover and bake another 20. I'm at 300 degrees right now and am kinda just going with it.
Comments?
chelleyd01
Mar 17, 2007 05:36PM
I bet it'll be fine. WIll be much more calorie dense as steel-cut has 2x calories per volume compared to regular rolled oats. Texture will probably be chewier, more toothsome. But applesauce, milk + water, frozen fruit, and an hour of baking will probably soften them up just fine. Let us know how it turns out!
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did you go by weight on the oats? if so you should be fine, though it'll need more time perhaps.
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actually, I never thought about it. I went by measuring cup to reach 18oz. Uh-oh????
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uh-oh! you might want to leave it covered the whole time... I suspect that 18 oz by weight is much less than 18oz by volume. If so, there may not be enough liquid to cook the oats fully, so you would want to conserve as much moisture as possible.
Let us know what happens - it looks like a great recipe!
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18 oz by volume? as in 2 1/4 cups? That'll take around 8-10 cups of liquid to completely hydrate that much steel cut oats if it's supposed to have an typical oat consistency. I'd leave it as is, see how it turns out and if it's good call it your own creation. If it's not what you expected, I can imagine this turnout out a texture that might be good for slicing, possibly dredging, and frying, kinda like fried mush or polenta.
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Last time I cooked whole oats (un cut), I used a 3:1 ratio of liquid to oats. This was simmered covered.
I'm having trouble imagining what this recipe is supposed to produce. It looks like a applesauce cake, but using oats in place of flour. But without wheat gluten I wonder whether the baking powder does much good. It is even harder to imagine what would happen with the cut oats.
A different use of a oats in a cobbler involves mixing the rolled oats with butter and sugar, and using that as a topping.
paulj
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yeah, i was curious about the baking powder as well
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Okay, I left the oven at 300 the entire time and the total baking minutes equaled about 50 covered and then another 35 uncovered. I let it sit in the oven with the door cracked for the last half an hour or so and I just tried a scoop. WOW. What a difference the steel cut oats make! It's a little chewy, a little creamy and the fruit burst all throughout making kind of a sauce. It is even better than the first time I made it with the rolled oats! THANKS SO MUCH HOUNDS! If anyone else wants to try it, I went to southernliving.com and searched Baked oatmeal. IT IS YUMTASTIC!
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Would you change anything next time?
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What size pan did you use?
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SUNDAY MORNING UPDATE:
I chilled the oatmeal overnight and sliced it into pretty hearty squares. I gently re-warmed it with a pat of butter and a little 1/2 and 1/2 (my preference only) in the microwave. It is really freakin good. I HAD 12 squares and I am down to 4. Needless to say, I wrapped each one of those squares in plastic for work this week.
Nope, I wouldn't change a thing. It was amazing.
And I used a 9x13 pyrex.
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If you added some more butter it would sound like what they call flapjacks in the U.K. They're not pancakes... They're basically everything granola bars wish they could be.
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I use a different recipe but I let the batter sit overnight before baking. Then, in the middle of cooking, I add some cream. It gives it a bread pudding like texture rather than cookie like.
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