My husband Rich and I have been trying to eat healthier. No more bacon, egg and cheese sandwiches for our weekend breakfasts! I’ve discovered steel-cut oats. I love the texture of the oats—nutty, crunchy, so good ! They are the healthiest variety of oats, but also take the longest to prepare. Crock-Pot to the rescue!! Since it’s just the two of us for breakfast, I purchased a small Crock-Pot just for the oats—a 1 1/2 to 2-quart size works great, plus they are inexpensive. I start the oats the night before and have a healthy breakfast in the AM. I add lots of good toppings, too!
- Be sure to spray the inside of the Crock-Pot with vegetable cooking spray. If not, the oatmeal forms a sticky crusty coating on the sides of the Crock-Pot.
- Add dried fruit such as cranberries, blueberries, raisins, pineapple, apricot, apples—the combinations are endless.
- Add nuts, flax seeds, toasted wheat germ, granola—be creative!
- You can also add fresh fruit. If I do, I get up a little early and add it about 1/2 hour before the oatmeal is done.
- I love adding brown sugar or a touch of maple syrup (okay, so much for being healthy!)
- If you have a large family, use a larger Crock-Pot and double or triple the recipe. To make a smaller amount as in this recipe, it is important to use the right size (smaller) Crock-Pot as specified above.
Here’s the recipe:
Makes 2 heaping servings
4 1/2 cups water
1 cup steel-cut oats
1/4 cup dried fruit
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
- Spray inside of 1 1/2 – 2 quart crockpot with vegetable cooking spray.
- Place all ingredients in Crock-Pot. Cover and cook on LOW for 8 hours.