Here's another slow cooker steel-cut oatmeal recipe, and another idea for mid-week breakfast! I took the "formula" of one cup oats, 4 cups liquid, plus any sweeteners/spices, and cooked this in my slow cooker on Low for 5 hours, getting inspiration from
Mel's Kitchen Cafe again. I actually think this may be my fave oatmeal out of the other 6 similar recipes I've made. I used one can of evaporated milk, and just water for the rest of the liquid. This makes it extra creamy. You can try reduced-fat evap. milk if you want to cut down on fat/calories. Since I liked this one so much, and so did my daughter and husband, this was gone in one morning. Maybe it's time to start doubling the batch!
One thing I've been doing lately, to make our morning oatmeal even healthier, is to make it easier to add mix-ins like
chia seeds (good source of Omega-3's and fiber) and ground flax seeds. I used two clean spice containers and filled each with either chia or flax, then labeled them. I took the shaker top out, because they are too big to fit through. This makes it easy to just shake out some onto our oatmeal each day, and it's a good way for me to remember to use this stuff.
Maple & Brown Sugar Slow Cooker Steel-Cut Oatmeal
adapted from Mel's Kitchen Cafe and other sources
1 cup steel cut oats
1 can (12 oz) evaporated milk, plus enough water to bring liquid to 4 cups
2 tablespoons packed light brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1. Lightly coat the inside of a small (2-3 quart) slow cooker with cooking spray. Combine all the ingredients in the slow cooker and stir. Cook for 4-5 hours on low. Stir thoroughly before serving with a rubber spatula or wooden spoon.
2. If not serving immediately, cool and refrigerate, covered. In the mornings, place portions in micro-wave safe bowls and microwave for 3-5 minutes, or until hot. Serve with dairy or almond milk, fresh fruit and/or frozen berries, and flax and chia seeds, if desired, and a dash of extra cinnamon.
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