Imagine starting your morning with a crunchy, wholesome biscotti that's not just a treat for your taste buds, but a nutritional powerhouse that'll keep you energized all morning long! These Steel Cut Oats Breakfast Biscotti are about to revolutionize your breakfast routine, combining the hearty goodness of steel cut oats with the irresistible crunch of traditional Italian biscotti. Whether you're a health-conscious foodie or simply looking for a delicious new breakfast companion for your morning coffee, this recipe is your ultimate game-changer!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 12 biscotti
Ingredients
- 1 cup steel cut oats
- 1 cup all-purpose flour
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ cup nuts (almonds or walnuts), chopped
- ½ cup dried fruit (cranberries or raisins)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the steel cut oats, all-purpose flour, sugar, and baking powder. Whisk together to ensure even distribution of dry ingredients.
- In a separate bowl, beat the eggs with vanilla extract until well combined and slightly frothy.
- Pour the egg mixture into the dry ingredients and mix until a thick, slightly sticky dough forms.
- Fold in the chopped nuts and dried fruit, distributing them evenly throughout the dough.
- Transfer the dough onto the prepared baking sheet and shape into a long, flat log approximately 12 inches long and 3 inches wide. The log should be slightly flattened and have rounded edges.
- Bake the log for 25-30 minutes, or until the surface is golden brown and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the log diagonally into ½-inch thick biscotti pieces.
- Arrange the sliced biscotti cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-15 minutes, flipping them halfway through, until they are crisp and golden on both sides.
- Remove from the oven and let cool completely on a wire rack. The biscotti will continue to crisp up as they cool.
- Store in an airtight container at room temperature for up to one week.
Tips
- Use fresh ingredients: Ensure your baking powder and eggs are fresh for the best rise and texture.
- Don't overmix the dough: Mix just until ingredients are combined to keep the biscotti tender.
- Shape matters: Create a flat log with rounded edges for even baking and consistent slices.
- Customize your mix-ins: Feel free to experiment with different nuts and dried fruits to suit your taste.
- Cool completely: Let biscotti cool entirely to achieve that signature crisp texture.
- Storage secret: Store in an airtight container to maintain crunchiness for up to a week.
- Toast for extra flavor: If desired, lightly toast nuts before adding to enhance their nutty flavor.
- Slice carefully: Use a sharp serrated knife for clean, even biscotti cuts.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 35mg
