A sourdough starter makes it simple and quick to make fluffy, delectable sourdough buttermilk pancakes.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 cups water
- 1 cup steel-cut oats
- 1 apple – peeled, cored, and chopped
- ½ cup shredded carrot
- ½ cup raisins
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 pinch salt
- 1 tablespoon butter
- ¾ cup chopped pecans
- 1 tablespoon brown sugar
- ½ cup plain yogurt
Instructions
- Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
- While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
- Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 6 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 67 mg |
| Sugars | 15 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
It’s a tasty recipe that requires a little prep and time but the nice thing about steel-cut oats is that you can put leftovers in the fridge and they’ll still be as good the next day. I usually skip the toasted pecans and just put the chopped nuts and brown sugar directly on my bowl before serving.
Omg this was soooo good. It was my first time eating steel cut oats. I made a batch for four, but that was more like six for me. I needed to make more nut topping. I tried to keep it in proportion, but just couldn’t. The cooked nuts brought out a really yummy flavor. Will be making this more often.
So delicious! love it.
Good for a healthy breakfast. I would even use much more of the spices.
Made as written.
It was delicious, not too sweet.
excellent easy quick to make and delicious
I’ve done my oats with everything except the carrots, they make a nice addition. I’ll be adding them more often!
I think the reviewers who said it was too Spicy or too many raisins must have used instant oats The steel cut swells up and makes around 4 cups so I actually thought the cinnamon flavour was a bit mild I did add a little extra sweetness but that’s it This a nice change from packaged chemicals and sugar
Not bad, but not great either. I didn’t include the raisins as I don’t like them but otherwise followed the recipe as well as I could – would’ve been nice to have an actual measurement for the apple as the apples I have right now are quite small so I put in just a little extra but then it seemed like there was too much. Any bite WITH apple, that’s all you could taste. And any bite that didn’t have apple or pecan was rather bland. Perhaps a bit more spice and maybe a touch of brown sugar would help, and maybe even a bit more carrot – I couldn’t taste it at all except for one bite that happened to have a large clump of carrot in it. Regardless, it was significantly more effort than I want to put forth for something that’s just ok, and I don’t feel any desire to play around with it further and try to perfect it
Variations: I used rolled oats and after adding them to the boiling water, adjusting the temp to simmering, immediately started adding the apples, etc. I added extra brown sugar (~ 1/2 tbsp) to the oatmeal mixture and lightened up on the ginger. I also only used about 2 cups of water.
Delicious! I added another teaspoon of cinnamon but other than that followed recipe. I only had walnuts so I toasted them in place of pecans. It is super easy. My husband and I had a bowl for lunch! I will be making this again. Thank you for the recipe!
Very good and healthy. Mine didn’t seem to resemble a carrot cake taste but I would definitely make this again. Instead of plain yogurt I will try vanilla.
Yum! This was sooo good! I made the recipe as written except left out the raisins and threw a few in when reheating it. Had it with 6 oz of plain Greek yogurt with mixed with a 1/2 tsp. of vanilla & 3 packets of Stevia. Added butter spray and lite pancake syrup at the table. Will make again! Thanks so much for the great recipe!
This is such a tasty, filling breakfast that when I eat it I’m often not hungry until around 3p.m. I add some shredded (unsweetened) coconut, 1 tsp vanilla and I add evaporated milk after it is cooked (instead of the yogurt). I also increased the carrots to 1 cup . Ginger can be overpowering so I omitted it. Not a huge fan of raisins so I didn’t use it.
Really pleased! I had regular old fashioned oats (not steel cut) so I used 2cups oats and substituted the 4 cups of water with 2 cups of water and 2 cups of milk to make it a little creamier
Very good. I wasn’t sure this would be sweet enough but the fruit infused a lot of sweetness into the oats. My kids added more sugar, but I was fine with it just the way it was!
At first it sounded like too much water, but have also never made steel cut oats! Perfectly done using the exact directions. Such a delicious breakfast!
These oats were great!! Made for a perfect fall breakfast and filled me up fast. I added some apples on top as well as a little whipped cream and some cinnamon sugar. The only thing that I have to critique is that it didn’t really taste like carrots or carrot cake. I would also say the servings were on the smaller side. If you are making it for 3 people put it up to 4 servings, for 4 people 5 servings. On the whole it was super tasty though!
Added a touch of honey. Delicious
It was Bland. It’s a good base recipe, but I had to “doctor it up”