It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
In the mood for something a little lighter and airier, I decided to make steel-cut oat muffins. Much like my oatcakes and oat squares, I started with a base of steel-cut oats, flour and butter. Yet unlike those baked treats, I used a little less butter and instead added in some buttermilk (which is naturally lowfat) for added tangy flavor and to moisten things up a bit. For a burst of sweetness, I nestled some cherry jam into each muffin (being sure to include at least one cherry in each). Hot out of the oven, the muffins smelled and tasted a bit like cherry pie.
I’ve never been a big fan of oatmeal, or any hot mushy cereal. Yik. But a few years ago, I discovered steel-cut oats, which are also known as coarse-cut oats, Irish oats, Scotch oats, and pinhead oats (I like that name the best). Steel-cut oats are chopped oat groats, which only have the outer hull […]