Slow Cooker Steel Cut Autumn Oatmeal
We have oatmeal using rolled oats for breakfast regularly, but I grabbed a bag of steel cut oats on a whim the other day. I never woke up in time to make them since they take an eternity to cook, so I decided to try them out in my crock pot.
I read a little online about cooking steel cut oats in an overnight bath on the stove or in a crock pot, and many people complained about the oats being overcooked or burned when they woke up. But don’t fear, gentle reader – I thought of a simple way around that.
This oatmeal is full of autumn yumminess: pumpkin, spices, pecans, and dried cranberries. I also used chia and hemp for some extra nutrition. It’s delicious and would be awesome for an effortless breakfast on Thanksgiving morning when you’re busy prepping ingredients for the day.
Slow Cooker Autumn Oatmeal
Printable Version Here
Prepped in a few minutes; ready in 10 hours
Makes about 12 servings (Freeze leftovers in jumbo muffin tins. Pop the oatmeal disks in a freezer bag. Or just halve the recipe).
2 c. steel cut oats
7 cups water
1 1/2 c. pumpkin purée (not pie filling)
1/8 c. hemp hearts
1/4 c. chia
1/2 c. chopped pecans
1/2 c. dried cranberries*
2 tsp. pumpkin pie spice (or 1 tsp. cinnamon, and 1/4 each ginger, cloves, nutmeg, and allspice)
1 tsp. vanilla
*Look for cranberries that are unsweetened or lightly sweetened with real cane sugar.
1. Stir all ingredients in a lightly buttered crock pot. Yes, it’s supposed to look really soupy.
2. Turn it on “warm” and cook for 10 hours.*
3. Top with milk, brown sugar or maple syrup, and additional pecans or cranberries if desired.
*Crock pots vary from model to model; this is what worked for me and my very average crock pot. If you know yours is particularly fast or slow cooking, adjust accordingly.