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.
wesome 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.