Today’s post is on an awesome recipe I tried for the first time a couple weeks ago. I was anxiously awaiting cooler weather down here in Arkansas (I was three ish weeks early on that), and I decided to try a steel cut oat recipe.
It should be noted that I’ve never liked oatmeal. My mom never made it for me and I only made it for myself once from a packet while in college. It was always so gooey. And just thinking about it kind of makes me dry heave.
But since I’ve been making conscious choices about what I eat (which is a lot harder than I once thought), I figured I would try it again because of its nutritional qualities and I figured it’d keep me fuller longer than breakfast bars, fruit or cereal. AND this recipe is made in a slow cooker —so I wouldn’t have to do much except pour/stir/eat.
1 cup steel cut oats (aka Irish oatmeal) this makes enough for 4 people 4 cups water (follow directions on package for how much oats you used) 1/3 cup dried cranberries (you could use any dried fruit) 3 apples peeled and cut into slices (I’ve used red and golden delicious—both worked well) 2 tsp cinnamon 1/2 cup pumpkin Non-stick cooking spray or slow-cooker liner Topping ideas: brown sugar, pecans/walnuts
Spray your slow cooker with non stick spray—or even better, line it with a slow cooker liner for way easier clean up (this is what I do with this recipe and when making cheese dip—I don’t have the time/patience to scrub!) Pour all the ingredients into the slow cooker and stir. Put on low and cook for 7-8 hours. (if you let it cook any longer, the apples will turn to mush)
I was surprised; the texture was different than instant oatmeal. The husband liked it—even had second helpings. It did need a little sugar, but I just topped it with brown sugar (that I measured (1 tbsp), I didn’t go crazy) because I thought it’d make more of a difference on top than mixed in. Will be making this again!
Deets: Serving size is 1/4 of recipe, 253 calories per serving, 2.6 g fat, 53 g carbs, 9.5 dietary fiber, 21.5 g sugars, 7.5 g protein,12.5 % iron, 15.5% Vitamin C, 76.5% vitamin A.