Healthy Recipes 4U > Overnight Crockpot Oatmeal

Here is an easy way to serve a crowd a hearty breakfast. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot,
nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old fashioned oats become too soft during slow-cooking.

Prep: 5 minutes | Total Time: 7 to 8 hours (slow-cooker time) - 1 hour 35 minutes
(stovetop time)

Ingredients:
8 cups water
2 cups steel-cut oats, (see Ingredient note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste

Instructions

1. 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.
2. Stovetop Variation: Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

WebMD Recipe from EatingWell.com

Calories 188
Saturated fat 0 g
Mono Fat 1 g
Fat 3 g
Cholesterol 0 mg
Dietary fiber 9 g
Carbohydrates 34 g
Protein 6 g
Sodium 80 mg
Potassium 197 mg
Nutritional Information

Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small
pebbles. They are toasted oat groats—the oat kernel that has been removed from the
husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have
a shorter cooking time, in the slow-cooker oatmeal recipe.

Makes: 8 servings, 1 cup each

November 23, 2015 | Unregistered CommenterLaura Getty