I know I posted a recipe using steel cut oats last week, but I’m on a steel cut oats roll I guess!?! I could have waited to post this so it appeared that I was being more diverse in the kitchen, but then I thought, why make you wait for this amazing recipe, and really is there any shame in a slight and momentary steel cut oats obsession? I think NOT!
I love my basic granola recipe, it is a staple in my house, but this new granola is such a fun way to change things up. It is crunchy, chewy, packed with good stuff and amazing in milk or on yogurt! My three and a half year old keeps saying, “can I have more granola bar on my yogurt?” Needless to say, it’s popular with all members of my family! Wow, it’s filling too which is never a bad thing as far as I’m concerned.
Once again, this recipe is adaptable. You could switch out the cashews for another nut (but the cashews are really amazing!) or add dried cherries instead of cranberries, etc. Tweak it to meet your tastes and what you have on hand. I must warn you about one thing, one batch isn’t going to last long in my house, so if you live with other granola lovers, you might want to save yourself some time and double the recipe!
- 1/2 cup rolled oats
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1 cup steel cut oats
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1/3 cup cashews, chopped rough
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1/3 cup sunflower seeds
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1/3 cup pepitas (pumpkin seeds)
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1/4 cup flaxseeds
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1/4 tsp. kosher salt
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1 Tbs vanilla
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1/4 cup honey
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1/4 cup coconut oil, melted
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1/4 cup dried cranberries, chopped rough
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1/4 cup raisins, chopped rough
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1/2 cup unsweetened shredded coconut
- 1/2 cup rolled oats
- 1 cup steel cut oats
- 1/3 cup cashews, chopped rough
- 1/3 cup sunflower seeds
- 1/3 cup pepitas (pumpkin seeds)
- 1/4 cup flaxseeds
- 1/4 tsp. kosher salt
- 1 Tbs vanilla
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1/4 cup dried cranberries, chopped rough
- 1/4 cup raisins, chopped rough
- 1/2 cup unsweetened shredded coconut
Steel Cut Oat Granola
Adapted from WhatsOnMyPlate.com
Preheat the oven to 300 degrees and line a rimmed cookie sheet with parchment paper.
In a large bowl stir together both kinds of oats, cashews, sunflower seeds, pepitas, flaxseeds, and salt. Once combined drizzle the vanilla, honey and coconut oil over the top and stir to evenly coat.
Pour the mixture on the prepared cookie sheet and spread evenly. Bake for about 40 minutes, stirring every 10 minutes so that the granola browns evenly.
Once the granola is golden in color remove from the oven and sprinkle the cranberries, raisins, and shredded coconut over the top, then let it cool on the cookie sheet. Store in an airtight container.
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I was going to make your other granola recipe (again) today but I’m going to try this one instead. Great timing! Question: I feel like the steel cut oats would be too hard and unchewable without being cooked… No?
It seems strange but the steel cut oats add a wonderful crunchiness and are totally fine just roasted and not cooked! I hope you give it a try.
Okay… I take back what I said about ‘hating granola’….. It’s simply too good and I just don’t know when to stop!
Perhaps I WON’T double the recipe, …..and I’ll give this one a try, looks like a true winner!
I’ve made your other granola recipe and it’s turned out great! I made this one last week and 15-20 minutes into baking (and stirring) the granola totally burned! Then I noticed the temperature difference in baking… Just wondering if it needed the higher temp to cook the steel-cut oat or if I can lower it back down and used your other granola recipe temp.
What a bummer, I am so sorry that it burned! I haven’t had that problem at all, baking as directed in the recipe. Decreasing the temp and increasing the time should work fine, and maybe make sure you are baking it in the center of the oven? Just trying to brainstorm why it might burn. I hope you give it another try, it is currently one of my favorite recipes!
After the burning incident, I decided to use this recipe but using the temp and time of your other granola recipe (Rebecca’s Granola). I used steel cut oats and it turned out great. I’m still confused about the burning but I think my oven must just run extra hot.
I have a question. Are steel cut oats safe to eat uncooked like that though? Is there any nutritional value? I read that they could be bad because you don’t digest them? They could cause problems.
I have been eating “raw” oats for sometime (as well as my kids) and we have had no ill effects. This granola is normally eaten in small quantities (it’s very filling) and from what I have read it will not effect you. I also blend steel cut oats and drink them raw in a smoothie with no problems as well. When these oats are baked they are heated and therefore cooked and roasted, so yummy! There is an interesting discussion on if steel cut oats are actually raw here http://www.wellsphere.com/raw-food-article/are-the-oats-you-are-buying-raw/640561. Have you had problems with oats like this before?
Wow!! Loved this recipe chock full of nutrition and very tasty. I made it and it turned out great. Thank You!
on the question of toasted steel cut oats, I have been eating that and alternating with toasted rolled oats, but not in granola form but out of the toaster oven and into a bowl with almond milk, some cinnamon, walnuts, frozen berries, and a dollop of yogurt. It’s great!! Just currently a bit worried about any problems with teeth – they are hard little things. But I did read before that you want to make sure you eat liquids with uncooked rolled and steel cut oats. Otherwise they will leach out moisture from you while it is digested and cause stomach pain and possible other problems. So just make sure to get liquid too, juice almond milk – homemade of course, etc. Also I have a protein drink with water and juice because the oats provides only half enough protein about 10 g.
Hi there, I saw a recipe from the barefoot contessa and was going to try that, but I wanted to substitute some items and I stumbled upon your recipe. This is my first time making granola (my aunt and uncle have been making homemade granola for years, and I haven’t even tried their recipe–must try that one next…) I wanted to share my combination with you (as I’m thrilled with how it smells in my kitchen right now! and thank you for your post!!)
I used both the rolled oats and steel cut oats and slivered almonds. I added cacao nibs, chia seeds, flax seeds and chia omega. To the honey, vanilla and safflower oil, i added cinnamon, and for the fruit, I used raisins, golden raisins, turkish apricots and semisweet chocolate chips. Oooh! There went the timer! Will post how it turns out…
P.S. It turned out MEGA-awesome!!!! The only trouble is stopping eating it! Hubby used it as a topping to his ice cream….so good!
This was surprisingly good! I turned to your recipe because I had run out of regular flaked oats, and wondered whether I could still make granola with steel cut. I made the following modifications:
- I cooked it longer and slower. About 40 minutes at 250′F and then 40 minutes at 275′F.
- I substituted pomegranate molasses for half of the honey. It has less sugar, and lends a nice fruity tangy flavour.
- I used half raisins and half dried cherries, which made it taste even fruitier.
Can I just use steel cut oats?
I’ve never tried, it would be fine I think, just extra crunchy. Enjoy!
Do you need to soak the steep cut oats first? They are so hard…
I never soak them first.
Just wondering about how much a serving size would be for this? Trying to make sure I don’t over eat on the deliciousness! This in the morning with homemade yogurt! YUM!
I’m not really sure, I would guess 1/2 to 3/4 of a cup…it’s hard to stop eating, isn’t it?
I love this recipe! I leave out the honey (everything else makes it sweet) and I add sliced almonds. It’s great on Uncle Sam unsweetened cereal or plain yogurt.