The tricky thing about steel cut oats is making them. A little more time is required to cook than regular oatmeal which is not good for rushed weekday mornings. I will admit, you also have to get used to the chewier texture. One problem with putting the steel cut oats in the slow cooker is they turn into a gummy, chewy mess. The key to this recipe is only cooking for 1.5 hours on high and then leaving them alone in the cooker overnight. They turn out perfectly!
Lately, on Sunday nights I have been making a slow cooker batch of steel cut oats for my breakfasts during the week. I tend to always add apple and cinnamon...the cranberry was something new a few weeks ago. All you need to do is break up the oats into little 0.5 cup portions in containers and microwave them in the morning for a quick 90 seconds! I like to add extra almond milk, bananas and a drizzle of honey. Goes perfectly with coffee before the chaos of getting the girls ready for school!
Slow Cooker Steel Cut Oats- Apple Cranberry
Note: If you don't like cranberry, just add more apple!
Recipe altered from Mother Thyme
Ingredients:
- 1 cup steel cut oats
- 2 cups unsweetened vanilla almond milk (or skim)
- 1 cup cored, chopped apple
- 1 cup fresh cranberries
- 1 cup water
- 1 cup apple cider (or an additional cup of water)
- 2 teaspoons vanilla
- 1 tablespoon agave nectar or honey
- 1.5 teaspoons cinnamon
- 1 teaspoons of chia seeds
- 1/4 teaspoon ground ginger
Put all ingredients in the slow cooker and cook on high for 1.5 hours ONLY. Stir and turn off. After sitting overnight in the slow cooker, they will be the perfect consistency!
To serve, reheat with a splash of milk.
To serve, reheat with a splash of milk.
Do you eat a hearty breakfast?
