Tuesday, September 20, 2011

Slow Cooker Oatmeal

I love warm breakfasts, as if you couldn't tell from all my breakfast recipes. But I don't always have time in the morning so I have found a few things I can make the night before. This one worked perfectly.

The problem is that, although my whole family loves oatmeal, I don't. I don't like it at all. I like the idea of it. I think it smells really good most of the time. And I've tried it a dozen times over the years thinking 'maybe I'll like it now.' But it's the texture. It's slimy. And mushy. I even tried Amy's baked oatmeal recipe, which my kids love, but it's still too soft for me. I like oats in general. I love granola and granola bars. I love oats in cookies, and even pancakes. But the texture of oatmeal was always too much for me.

Then I heard about overnight oatmeal, and as I started researching recipes I kept seeing Steel-Cut Oats. And I thought, 'hmmm. Maybe they have a better texture." Sure enough, they are delicious! Still a little slimy, but at least there's some substance to them so I can chew them. If you've never seen them, here's what they look like:

They are very different than rolled oats. And I don't know if I would do them without the crockpot because they take a long time to cook. I got the recipe from 52 Kitchen Adventures

Slow Cooker Oatmeal
•1 C steel-cut oatmeal
•4 C water
•1/2 t kosher salt
•1 t ground cinnamon

You might want to spray the crockpot with cooking spray to help a little. If you would like to add dried fruit, like craisins, apricots, or blueberries, add them to the crockpot when you put everything in. If you want to add fresh fruit, like peaches, blueberries, raspberries, etc. add them just before serving. I added a little brown sugar to mine with some peaches and it was delicious!

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