Another oatmeal recipe! I really like cooking steel cut oats in the crockpot. It’s nice to wake up to breakfast ready to go and using the water bath method, you don’t have to worry about the oats getting overcooked or burned. Not to mention it gets you a few breakfasts! This is very similar to the pumpkin slow cooker oats and is a version of the Yummy Life’s oats.
- 1 cup of steel cut oats (not the rolled oats)
- 1 cup unsweetened almond milk (you could just do water or regular milk for a bit of creaminess)
- 2 cups of water
- 2 teaspoons of cinnamon
- 2 medium apples, peeled and chopped. I used Pink Ladies. You want a firmer apple like a good pie apple.
- 40 grams of dried cranberries
- 2 tablespoons of brown sugar
- pinch of salt
Again this is using the water bath method. This means using a casserole dish that fits inside your slow cooker. I used a wad of tinfoil to raise the casserole dish off of the bottom of the crockpot just a bit. Spray the casserole dish with cooking spray and add all the ingredients to it. Stir. Then put in the crockpot. Carefully fill the space between the slow cooker and casserole dish with water until it comes up about halfway up the sides of the casserole dish. Not too high or it can bubble and spill into your dish.
Cover, set on low and let it cook overnight. I have let this go for as long as a bit over 8 hours and it has been fine. The water bath keeps you from having to worry about it.
Now, the apples will have floated to the top. Just give everything a good stir and serve!
I topped mine with a few toasted pecans and some maple cream. Yum!
This makes 4 good sized serving (1 cup+)
Nutrition: Calories: 210; fat 6 grams, carbs 40 grams, fiber 6 grams, protein 6 grams.
I love the slow cooker oats. The steel cut have such a nice texture to them. The oats are easy to reheat. Just add a a couple tablespoons of water to a serving and heat in the microwave for a minute, stir really well to break up lumps and heat again until hot, maybe another minute and a half or two.