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Cooking steel-cut oats may take a bit more time than a packet of instant oatmeal (OK, about 20 to 30 minutes longer), but the chewy texture and nutty flavor of these freshly milled whole grains will make all the difference.
Stir in a touch of brown sugar and cinnamon, and top with fresh mixed berries, as in the recipe photographed above, and you'll have a sweet eye-opener that's also good for your heart. And if you're not an early riser, you can put the ingredients in the pot the night before and let them cook overnight using your slow cooker.
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2-15-2010 @11:23AM Nan Ellman said... It doesn't have to be more time consuming, with a bit of planning. Just boil the oats and water for a minute the night before, cover, and let sit overnight. Wake up to cooked oats that are easily warmed up in the microwave.
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2-15-2010 @6:21PM Nanette said... Thanks for the tips, all. It's great to know that it can be as easy as boiling, covering, and reheating, and then refrigerating the leftovers for round 2 the next day. Anyone have any great twists on the traditional oatmeal toppings they want to share?
2-15-2010 @2:32PM Sue said... Ooh, are you sharing? That bowlful looks delish!
Cooking oats in the slow cooker works...you wake up to hot, cooked oatmeal!
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2-15-2010 @3:18PM Ras Thavas said... I usually just make a bunch of servings and stick them in the fridge. About 90 seconds in the microwave in the morning and I am good to go,
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2-15-2010 @5:57PM thefishie said... I do the same as Ras Thavas, since I only share this with one other person, cooking even a half recipe makes more than I can eat at once. It refrigerates & reheats well.
Eating one bowl of overnight crock-pot cooked steel cut oats made me never want to eat any of that 'quick cook' packaged stuff ever again!
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2-16-2010 @10:31PM holly said... I use my rice cooker. 1 part steel cut oats, 3 parts water, pinch of salt. I set my zojirushi to "porridge" and the timer for whenever I'm going to get up in the morning -- and when I wake up it's ready! I add sugar, milk and berries in the morning. Oh, and sometimes I add sliced almonds, yum.
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2-18-2010 @1:14AM Brandon Dimcheff said... I've been meaning to try this recipe in the slow cooker (it's my recipe an photo above). I love it, but 45 minutes is a long time to wait around for breakfast in the morning. I think the trick will be to put the milk in and heat it up for a few minutes right before you eat it. Maybe I'll get ambitious this weekend. I have a little mini 1qt slow cooker that just might do the trick...
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