I have oats and eggs for breakfast probably 6 breakfasts out of 7 each week. Having slight variations available for each is enough for me to not get bored and to keep enjoying a satisfying and nutritious breakfast over and over again. When I get tired of basic old-fashioned oats, these are my next go-to. This recipe was also the starting place that ended up becoming my most popular recipe so far, these “Carrot Cake” Steel Cut Oats.
Slow-cooker Steel-Cut Oats
Using the slow-cooker allows you to avoid the regular stirring and management that cooking steel-cut oats on the stovetop requires. These cook in about 30 minutes on the stove, if you want them faster, but be aware that they can stick and burn if not regularly stirred.
one. In your slow-cooker, place the following:
1 ½ cups steel-cut oats
6 cups water
Tsp or so of cinnamon and/or anise seeds
zest of an orange (optional but yummy)
two. Cook on low heat overnight, or at least 8 hours, until most of the liquid is absorbed and the oats are chewy.
three. If you want to add fruit, add it now after it has cooked. Otherwise, it breaks down over the long cooking time and becomes unpleasant.
Optional add-ins to stir in now:
6 Tbs raisins or other dried fruit, chopped if appropriate
6 Tbs chopped walnuts or other unsalted nuts
3 chopped apples
four. Divide into 6 containers, cover and refrigerate until needed.
five. Serve warm by reheating in the microwave when you’re ready to enjoy it. This will thicken up considerably when it cools, so I like to serve it with milk (or actually soymilk, since I’m fairly lactose intolerant) and a bit of butter and brown sugar.