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Steel Cut Oats Breakfast Biscotti are a hearty, delicious breakfast biscotti chock full of nuts, dried fruit, and McCann’s Steel Cut Irish Oatmeal.
We developed this recipe for Steel Cut Oats Breakfast Biscotti as part of a sponsored post for McCann’s Steel Cut Irish Oatmeal®. All opinions are 100% mine.
When your mornings are hectic, but you still want a hearty and delicious breakfast to take on-the-go, our Steel Cut Oats Breakfast Biscotti are the perfect option for you and your family!
These Steel Cut Oats Breakfast Biscotti are chock full of sweet, dried apricots, figs and cherries, and a mix of nuts including pistachios, pecans, walnuts and almonds. But they get even more incredible texture and a rich, nutty taste thanks to McCann’s Steel Cut Irish Oatmeal®.
We used a mix of both McCann’s Steel Cut Irish Oats and McCann’s Quick Cooking Rolled Oats in a fantastic biscotti batter flavored with honey, cinnamon, vanilla and almond extracts plus the zest of lemon and orange, along with the dried fruits and nuts. I tell you – the smell in your kitchen as these Steel Cut Oats Breakfast Biscotti bake is incredible!
McCann’s Steel Cut Irish Oatmeal has been warming the hearts, minds and souls of the most discriminating oatmeal lovers for more than 150 years. McCann’s Steel Cut Irish Oats are made from 100 percent whole grain Irish oats with minimal processing, nothing added and nothing artificial!
And now – McCann’s Steel Cut Irish Oatmeal has earned its first Non-GMO Certification from the Non-GMO project for three of its core products: their Steel Cut Irish Oatmeal in the 28-ounce tin, their Quick & Easy Steel Cut Irish Oatmeal in the 24-ounce canister, and the Quick Cooking Rolled Oats in the 16-ounce box.
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Steel Cut Oats Breakfast Biscotti
Steel Cut Oats Breakfast Biscotti are a hearty, delicious breakfast biscotti chock full of nuts, dried fruit, and McCann’s Steel Cut Irish Oatmeal.
Ingredients
- 3 whole eggs
- 2/3 cup honey
- Zest of 1/2 lemon
- Zest of 1/2 orange
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups McCann’s Steel Cut Irish Oatmeal®
- 1 1/2 cups McCann’s Quick Cooking Rolled Oats®
- 1 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 cup mixed chopped dried fruit such as apricots, figs and cherries
- 1 1/2 cups mixed nuts coarsely cut such as pistachios, pecan, walnuts and almonds
Instructions
- In the bowl of a stand mixer with the whip attachment, place in eggs and beat until pale in color, about two minutes. Add honey, both zests and both extracts and beat to combine. Switch to paddle attachment.
- Place steel cut oats in a food processor and process for one minute. Add instant oats, baking powder, cinnamon and salt and pulse once.
- Add dry ingredients to wet ingredients and turn mixer on low to mix together.
- Add fruit and nuts and turn on for another 5-10 seconds to mix together.
- Preheat oven to 325 degrees F.
- Line two sheet pans with parchment paper.
- Divide the dough between the two pans making into a flat bar that is 3 ½ inches wide by 10 inches long.
- Bake for 30 minutes then remove from oven and cool for 10 minutes.
- Peel from parchment and place on cutting board. Cut on an angle and cut 10 slices per bar.
- Place back on pans cut side down on new parchment paper and bake for 10 minutes. Remove from oven, turn each piece over and bake for another 10 minutes.
- Remove from oven and transfer to cooling racks.
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I love this recipe
Mine turned out more like a breakfast bar, which is a recipe I’ve been looking for. Yay!
I used 1/2 honey and 1/2 maple
Processed steel cut to almost flour consistency
I used 3 Xlg eggs
It was to wet so I just added rolled oats till it firmed up and then let it sit to let the oats soak it up.
I will be incorporating this into my go to box
Can’t wait to try the bread!!
Thanks
Sounds like a great adaptation Brenda – glad you enjoyed it!
My batter was a little soft – I tried to make it in a 3 1/2 x 10 but it spread so I shortened the bake time. I didn’t put any dried fruits or nuts but did add 1/2 C flax seed and a few scoops of V P collagen beauty water powder. It turned out delicious. Love the flavor, not too sweet.
Glad you enjoyed the recipe Barbara!
Made these yesterday and mine sliced quite nicely(not crumbly). I ground my steel cut oats quite fine (flour consistency) and did not have quick oats so pulsed my rolled oats a few times in the food processor. My add-ins were toasted walnuts, dried banana, and milk chocolate chips. I also dusted them with cinnamon sugar before the second bake. I do that with all my biscotti. They definitely were a “heartier” tasting biscotti than traditional but I enjoyed the nuttiness and chew from the oats and will be making them again in the future.
Thanks Karen!
Made these today and while the flavour is good, they were very crumbly and difficult to slice. Have made biscotti many times before without problems but never made any using only oatmeal and no flour. Dough was rather wet but still easy enough to shape into logs and logs held their shape. Any ideas what I did wrong?
Hi Pat – Without me being in the kitchen with you, it’s hard to troubleshoot…I’m sorry you didn’t see good results from our recipe. We’ve had a couple other readers comment that their biscotti came out crumbly too (while others saw good results). I’ll add this to our list of recipe re-do’s to make again soon to see if we can pin point where the recipe could use some clarifications or adjustments. Thanks for writing to us and again, I’m sorry for the disappointing results. Martha
Thanks! Do not consider this recipe disappointing…just a little finicky. They taste great! Would not hesitate to try again and intend to figure out where I went wrong. If dough is supposed to be a bit wet, my best guess it that I cooked them a bit too long the first time.
Thanks Pat – so glad you’ll give it another go! Yes – try under-baking it a little for the first bake and see if that helps minimize the crumbling. (I suppose every oven is different!)
Wondering whether this would work with seeds like pumpkin and sunflower in place of nuts? My daughter has a nut allergy and lots of breakfast-on -the-go options are full of nuts.
Hi Rose – I definitely think swapping in seeds would work.
Made this recipe and I loved it. I tweaked it a bit. I added some ginger to it and I added in an additional 1/4 c of egg white! Overall everyone loved it.
We love the idea of adding ginger! Thanks for the suggestion!
I made these today and they turned out lovely, and are already finished! (I made a third of the amount as a test batch, plus my oven is small). We don’t get steel cut oats here, so I used oat bran instead. I didn’t have the zests or essences, or dried fruit, so used cinnamon powder, ginger powder and cardamom powder as the flavouring, along with the nuts. Also, I ground the oat bran and oats in the spice/coffee grinder first, and then used two bowls and a spoon then onwards, rather than a food processor.
It had a lovely texture, taste and look, and we enjoyed them on their own and with tea and coffee. As mentioned above, they’d be brilliant for a quick yet healthy breakfast with tea. I hope to make these again soon. Thank you for sharing this lovely, healthy and wholesome recipe.
You’re very welcome Chantara! Sounds like you made some great adaptations to the recipe!
I have made these twice now. First time, I didn’t process the oats because it felt like too many steps (I’m a wuss like that). Also, I didn’t have enough honey so I did half honey and half molasses. The flavor was fantastic (I used cranberries and pecans). The orange zest really made the flavor. However, they were really crumbly so I decided to obey the rules and followed the recipe the second time.
Second time I kept the molasses because I loved the rich flavor but otherwise followed the recipe to the letter. (Again I used cranberries and pecans with almonds). I was a little disappointed because they are still crumbly!! I really feel like they are more of a granola bar, rather than biscotti. As I said before, the flavor was great but I just wish they weren’t falling apart so easily. Regardless, they will be teacher gifts with a coffee gift card for Christmas.
Hi Katherine – I’m sorry you were disappointed in the recipe. For us, they were definitely crispy and not crumbly – especially after the second baking. I’m not sure if the molasses you used made the difference in the texture.
I was wondering if I could use all steel cut oats or do you need the quick cooking as well for variety of texture or easier baking?
Hi Katherine – We included a mix of oats for exactly that reason – texture and baking time. Without testing the recipe with only steel cut oats, I’d only be guessing how you could adapt the recipe without the quick cooking oats. Martha
These biscotti look amazing! Never would have thought to use steel cut oats. Can’t wait to try this recipe.
Thanks Jeanette! Hope you enjoy the recipe!