One of Us was talking about steel-cut oatmeal the other day – I forget where, I think in a comment on a blog that wasn’t hers which is why I can’t find it. Anyway, I started hunting for recipes and found this one. I haven’t tried it yet but it looks yummy!
Now that the weather is getting cooler, hot oatmeal for breakfast is sounding better and better. Hmmm, I’ve been known to eat it for dinner, actually. The steel-cut variety takes longer to cook but is miles better than the kind that comes in the regular cardboard cannister and is worth the extra trouble. It also keeps in the fridge and can even be frozen so you can make ahead and reheat. That comes in handy when you’re running late the way I do on dark winter mornings.
This version makes the oatmeal in the crockpot overnight while you’re sleeping so you wake up to a hot yummy breakfast.
8 cups water
2 cups steel-cut oats
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste
Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.
Makes 8 servings, 1 cup each. 4 points each.
To reheat, simply add a little hot water or milk to thin out the porridge and then place in the microwave.