Oatmeal is a breakfast I serve my family on a regular basis. Not only is it tasty, it is economical, nutritious, and you can add a variety of toppings to satisfy individual tastes. At my house, we are fans of steel cut oats. We love their chewy texture and nutty flavor. What I run into on busy mornings is time to prepare the oatmeal. It needs to cook about 35 minutes before serving.
I solved this problem by cooking the oatmeal in a Slow Cooker. The family breakfast cooks while we sleep. In the morning we wake up to a nutritious and tasty breakfast. I usually put out a variety of toppings for the oatmeal - butter, brown sugar, maple syrup, dried fruits, nuts, etc. Whatever I have on hand and think will be good.
Slow Cooker Steel Cut Oats
6 cups water
2 cups steel-cut oats
1 teaspoon salt
Toppers, such as dried cherries, cranberries, raisins, or snipped apricots; coconut; chopped nuts; brown sugar; maple syrup; and/or milk, half-and-half, or light cream
In a 3 1/2- or 4-quart slow cooker combine the water, oats, and salt. Cover and cook on low-heat setting for 5 1/2 to 6 hours or on high-heat setting for 3 to 3 1/2 hours.
Top each serving with desired toppers. Serve warm.
Makes 9 servings