Steel Cut Oats Breakfast Biscotti - A Family Feast

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®.

Steel Cut Oats Breakfast Biscotti - A Family Feast

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!

Steel Cut Oats Breakfast Biscotti - A Family Feast

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. You can learn more about their manufacturing best practices by clicking here.

Steel Cut Oats Breakfast Biscotti - A Family Feast

For information on how to purchase McCann’s Steel Cut Irish Oatmeal® visit them online at www.mccanns.irish.

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Steel Cut Oats Breakfast Biscotti - A Family Feast

Steel Cut Oats Breakfast Biscotti

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 20 biscotti

Ingredients

  • 3 whole eggs
  • 2/3 cup honey
  • Zest of ½ lemon
  • Zest of ½ orange
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups McCann’s Steel Cut Irish Oatmeal®
  • 1½ cups McCann’s Quick Cooking Rolled Oats®
  • 1 ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 cup mixed chopped dried fruit such as apricots, figs and cherries
  • 1 ½ cups mixed nuts coarsely cut such as pistachios, pecan, walnuts and almonds

Instructions

  1. 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.
  2. Place steel cut oats in a food processor and process for one minute. Add instant oats, baking powder, cinnamon and salt and pulse once.
  3. Add dry ingredients to wet ingredients and turn mixer on low to mix together.
  4. Add fruit and nuts and turn on for another 5-10 seconds to mix together.
  5. Preheat oven to 325 degrees F.
  6. Line two sheet pans with parchment paper.
  7. Divide the dough between the two pans making into a flat bar that is 3 ½ inches wide by 10 inches long.
  8. Bake for 30 minutes then remove from oven and cool for 10 minutes.
  9. Peel from parchment and place on cutting board. Cut on an angle and cut 10 slices per bar.
  10. 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.
  11. Remove from oven and transfer to cooling racks.

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Steel Cut Oats Breakfast Biscotti - A hearty, delicious breakfast biscotti chock full of nuts, dried fruit and McCann's Steel Cut Irish Oatmeal.

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    Comments

  • Jeanette wrote:

    These biscotti look amazing! Never would have thought to use steel cut oats. Can’t wait to try this recipe.

    • Martha wrote:

      Thanks Jeanette! Hope you enjoy the recipe!

  • Kirsten/ComfortablyDomestic wrote:

    Steel cut oats are a breakfast staple in our house. Those chewy little nuggets have some real staying power! I look forward to trying them in biscotti. My boys will be thrilled when I tell them that they’ll be eating biscotti for breakfast.

    • Martha wrote:

      Hope you all love the recipe Kirsten!

  • Kimberly @ The Daring Gourmet wrote:

    I love steel cut oats and this is such a great idea incorporating them into biscotti – love it!

    • Martha wrote:

      Thanks Kimberly!

  • Angie | Big Bear’s Wife wrote:

    Now this is totally something that I would love for Breakfast! I bet that Steel Cut Irish Oatmeal is wonderful!

  • Katherine wrote:

    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?

    • Martha wrote:

      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

  • Katherine wrote:

    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.

    • Martha wrote:

      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.

  • Chantara wrote:

    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.

    • Martha wrote:

      You’re very welcome Chantara! Sounds like you made some great adaptations to the recipe!

  • Leila Manti wrote:

    Hi. The only reason I am giving 4 stars instead of 5 is because these were really crumbly for me. I followed the recipe exactly. I used the correct amounts. I used a combination of pecans & almonds, and a combination of dried cherries, dried blueberries, & chopped dried apricots. The taste is phenomenal but it will be difficult to give as presents for Christmas. 🙁

    • Martha wrote:

      I’m sorry to hear that you had some issues with the recipe Leila – it’s always so hard to pinpoint what happened without being in the kitchen with you!

  • Anna Pulla wrote:

    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.

    • Martha wrote:

      We love the idea of adding ginger! Thanks for the suggestion!

  • Rose wrote:

    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.

    • Martha wrote:

      Hi Rose – I definitely think swapping in seeds would work.

  • Pat wrote:

    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?

    • Martha wrote:

      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

      • Pat wrote:

        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.

        • Martha wrote:

          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!)

  • Karen wrote:

    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.

    • Martha wrote:

      Thanks Karen!

  • Barbara wrote:

    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.

    • Martha wrote:

      Glad you enjoyed the recipe Barbara!

  • Jo wrote:

    Any idea of the nutritional value of either or both the biscotti & the bread? They look fabulous !

    • Martha wrote:

      Hi Jo – I’m sorry, we don’t currently calculate the nutritional values of our recipes but there are some free online tools you could use to calculate the information you want.

  • Brenda wrote:

    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

    • Martha wrote:

      Sounds like a great adaptation Brenda – glad you enjoyed it!

  • CToth wrote:

    A++ These are excellent. I was a little hesitant about the lemon and orange zest along with the almond extract, but they taste wonderful!!! Such a lovey surprise in flavor and texture. Not too sweet, and so much healthier made with Oats. I made half the recipe with raisins, pecans, almonds and pumpkin seeds, the other half with pecans, almonds, shredded unsweetened coconut and chocolate chips and I like them equally. I also added a tsp of chia seeds to help with binding and allowed the batter to sit for about 5 mins before forming the logs on the pan and mine were not crumbly, they held together nicely. Thank you for a wonderful recipe. I am so pleased with the delicious flavor and perfect instructions.

    • Martha wrote:

      Thank you so much! Love the variations you made with the recipe! Thanks for sharing!

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