I’ve been wanting to try steel cut oatmeal for a long time, but it just takes so long to make. I was always starving by the time I got around to thinking about making breakfast. Then I heard about slow cooker steel cut oatmeal. Now that, I thought, is a good idea!
Oatmeal is a nutritious and hearty breakfast, and one of my winter favorites. Like any grain, the closer it is to how it grew out the ground, the better it is for you. No, oats do not come out of the ground round and flat. They actually look more like rice. Steel cut oats are minimally processed, and therefore more nutritious than regular oats (although slow cooking oats are fine—I use them in my granola. Don’t eat quick oats though, as they have little benefit.).
The slow cooker steel cut oatmeal actually only takes a few hours too cook, but you can put it on before bed and it will be just fine for 8 hours (you may want to add a little extra liquid). This recipe uses one of the little mini-crock pots for dips. There is no temperature setting—it’s either on or off. They are very inexpensive, cut one serving of oatmeal perfectly, and are pretty easy to clean up. It’s worth the investment.
You can really use any liquid you want at the base for the slow cooker steel cut oatmeal, and top it with whatever you want. However, this recipe here is my favorite!
Recipe: Slow Cooker Steel Cut Oatmeal with Apple Cider
Summary: using apple cider as the base naturally sweetens the oatmeal
- 1 cup apple cider (the real stuff, just pressed apples)
- 1/4 cup steel cut oats
- 1/2 apple, cut into bite size chunks
- 1 Tbs walnuts
- 1/4 tsp cinnamon
- Put the apple cider, oats, and apple chunks into your mini slow cooker. Plug in (if you have an automatic timer, set it to start cooking three hours before you intend to eat).
- When you’re ready to eat, stir the oatmeal and transfer it to a bowl.
- Top with walnuts and cinnamon, or really anything else you like!
You really don’t need any sweetener with this…the apple cider sweetens it perfectly!
You can use a larger crock pot if that’s what you have. Set your oven safe bowl on some balled up tin foil (you don’t want the bowls resting against each other lest they break). I often put a little water in the bottom too. Set to warm and cook as above.
Preparation time: 3 minute(s)
Cooking time: 3 to 8 hours(s)
Number of servings (yield): 1