We start every morning with a good breakfast. Quite often, we have smoothies as they are a great way to enjoy several servings of fruit and dairy. But, with the temperature being so cold lately we’ve been eating oatmeal more often. I usually make old fashioned oats. It takes just a few minutes more than instant, but I think the texture and overall flavor is worth the extra time.
However, given the choice I always prefer steel cut oats. They have a nutty, chewy texture that is so filling and satisfying (especially on a frigid morning!). The only problem is that they take a while to cook – bring the water to a boil, cook for 35-40 minutes – I just don’t have the time and little Evelyn doesn’t have the patience to wait that long for her breakfast! So, I opt to use a little slow cooker to make my oats. I put the ingredients into the cooker just before bed, and right as I awaken in the morning they are perfectly ready. A great way to start the day!
Irish Oats in the Slow Cooker (serves 3-4)
1 cup steel cut oats
4 cups water
1/2 tablespoon butter
handful of dried fruit (we like raisins)
Combine everything in a 2-quart slow cooker. Cook over night (6-8 hours) on the low setting. Stir well and ladle into bowls. I like to top mine with whole milk and pure maple syrup or honey.
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I never would have thought of cooking oatmeal in a slow cooker. I agree, steel cut oats taste much better! I will have to give this a try.
I love steel cut oats. I recently discovered that when I cook them 1:3 oats to water, and cover the pot for most of the cooking, they cook much faster (15 minutes) and have a nicer, chewier texture. Still mushy enough for a baby or toddler, but not "already been chewed" like. 🙂
My husband just finished making tomorrow morning’s breakfast in the crock pot, too! A very similar recipe with steel cut oats, but we add apples and cinnamon, too. It keeps for several days’ breakfast – love it.