Overnight Oatmeal
(from kylerhea’s recipe box)
Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.
TIP**
Ingredient note: Steel-cut oats, sometimes labeled Irish oatmeal, look like small pebbles. They are toasted oat groats the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.
Source: Eating Well website via RealAge
Categories: BREAKFAST, WHOLE GRAINS
Ingredients
- 8 cups water
- 2 cups steel-cut oats (see Ingredient note)
- 1/3 cup dried cranberries
- 1/3 cup dried apricots, chopped
- 1/4 teaspoon salt, or to taste
Directions
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Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.
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Stovetop Variation
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Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.