I've been reading a lot about the benefits of oatmeal, specifically the steel-cut variety. I am a big fan of hot cereal for breakfast, have fond memories of my Mom serving me Cream of Rice as a child, so I didn't need much encouragement to give them a try. The only deterrent to steel-cut versus regular oatmeal is the time factor: they do take longer to cook. This is where I put my slow cooker to good use! I tweaked Alton Brown's recipe ever-so-slightly and came up with this warm & tasty goodness.
Overnight Oatmeal
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1 cup oats
1 cup dried cranberries
1 cup raisins
4 cups water
1/2 cup half and half
In a slow cooker, combine all ingredients and set to warm heat. Cover and let cook for 8 to 9 hours.
In the morning, turn heat to "low" for about an hour. Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.
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Per Serving (excluding unknown items): 301 Calories; 6g Fat (18.0% calories from fat); 9g Protein; 56g Carbohydrate; 6g Dietary Fiber; 11mg Cholesterol; 25mg Sodium.
Oh, my goodness! This was fabulous! I managed to grab one scoopful before my kids swooped in and gobbled the rest right up, I will definitely be making this again...tomorrow!
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