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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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Excellent! To boost protein & fiber I added ½ c each of chia, hemp & flax seeds. I used ½ c date syrup instead of honey and used the juice of the orange to compensate for all the seeds. They are delicious! Mine weren’t crumbly; hold together well.
Thanks for the suggestions Alix
I have made these several times and they are delicious. My question is how long will they keep? We will be traveling with friends and I wanted to make them several days in advance.
Hi Jackie – Like any baked goods, they are best eaten within a few days. But, I’d suggest wrapping them tightly and freezing until you leave for your trip. These freeze nicely – hope that helps!
I made the recipe twice so far. First time the honey overflowed when measuring and that made a difference. they were wet and didn’t stay together as well. The second time I carefully measured the honey and they came out perfectly. I brought them to my family and they all loved them. This is a great breakfast biscotti. Instead of cooking oatmeal I would rather have one of these with my coffee. I just used walnuts and raisins and some cranberries. Delicious.
Thanks Lucia!
My stomach does not do week with eggs.
What can I sub in this recipe and have it turn out great?
Hi LouAnn – We’ve only made this recipe as written, so without some testing, I can’t say for sure what would work as a substitute to guarantee great results. If you try any egg substitutes, please let us know how it works out.
I would like to make this but however no nutrition info. I’m dieting so I need to know, lol
All set Gina – I’ve added the information to the recipe card.
These were VERY crumbly. If I hadn’t added unsweetened almond butter, there’s no way these would’ve stayed together. I couldn’t even form logs because the dough was in bits and pieces. The almond butter definitely helped, but I had to add quite a bit. The flavor is good. I’m just disappointed with the texture but I would still make them again.
Hi Natalie – We’re sorry you were disappointed in the recipe. Did you follow the recipe exactly (using both kinds of oats) or make any other swaps?
Hi there… me again. so… I made the Biscotti…. the moisture was there of course. My humble apologies.
Its not like a cake recipe where all the moisture is taken up by the flour. Thank You XXX
Hi Vivienne – Sorry I didn’t respond sooner – I’m glad the recipe worked out for you!
Where is the moisture in the biscotti recipe? Just 3 eggs and honey?
Pretty sure this is awesome made exactly as written..but I was snowed in an did not have all ingredients. I used all old fashioned oats, but put in processor..I had a raisin/craisin mix I used. Chai spice instead of cinnamon. Hazelnuts and pecans. I baked as cookies flattening out and baking 15 minutes one side turn over and bake 10. Wish I had added flax and chia seeds for extra fiber but awesome as is. Will make again as they are great for a quick breakfast on the go.
Sounds like a delicious adaptation Debra!
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.
Thank you so much! Love the variations you made with the recipe! Thanks for sharing!