steel cut oats

Happy Halloween! Are you doing anything fun to celebrate today/tonight? We lived at our old house for three years and never had any trick-or-treaters (not even one) so I’m pretty excited to stay home and see if we get any at our new place. I have a feeling we will because our new neighborhood seems pretty family oriented. I surely hope we have a few or else Isaac and I are going to have a lot of Kit Kats and Reese’s to eat. Although don’t worry, I’ve already done a little research and if we do have any leftover Kit Kats, I’m totally making these Chocolate Peanut Butter Kit Kat Crunch Bars. They look like something Isaac would love.

Btw, did you know that Tuesday, October 29 was National Oatmeal Day? Yeah, me neither… until I got on Facebook and saw that everyone posting about. I was a little sad because I had already eaten a big breakfast and it didn’t involve oatmeal, which meant that unless I was having oatmeal for dinner, I wouldn’t get to celebrate. Not that there’s anything wrong with oatmeal for dinner — I’ll be the first to admit that I’ve had it before. I love breakfast for dinner. :)

Needless to say, I was craving oatmeal, so on Tuesday night I made a big batch of steel-cut oats in my crockpot. I’ve done overnight steel-cut oats on the stove top before but never in my slow cooker so I was apprehensive about how it would turn out.

Slow Cooker Apple Cinnamon Steel-Cut Oats

I put the ingredients together and started the crockpot around 10PM, went to bed and upon waking up at 6AM, our house smelled like baked apples and my oats were perfectly cooked and waiting for me to dig in — quite lovely circumstances to wake up to.

Chopped Apples

I turned the slow cooker off, served myself a quarter of the batch, made some coffee and dug in. The oats were oh so creamy and I loved the chunks of cooked apples and warm cinnamon spiciness.

Slow Cooker Apple Cinnamon Steel-Cut Oatmeal

All the apples and cinnamon sit at the top of the oatmeal and look really pretty when the oats have finished cooking.

The best part? The recipe makes four servings of oats. Share with others (this would be great for a holiday brunch) or save the leftover oats for a quick breakfast throughout the week — just let the leftover oats cool and place in the refrigerator for up to one week. Simply reheat the oatmeal on the stove top or in the microwave (just add a little water or milk if it gets too thick).

4.6 from 5 reviews

Slow Cooker Apple Cinnamon Steel-Cut Oatmeal
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • cooking spray, butter or coconut oil (for coating the slow cooker)
  • 1 cup steel-cut oats
  • 2½ cups water
  • 1½ cups Almond Breeze unsweetened vanilla almond milk
  • 1 cup chopped apple pieces
  • 1 Tablespoon maple syrup + 5 drops of liquid stevia (or other sweetener of choice)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • chopped nuts, nut butter, coconut sugar and/or dried fruit for serving
Instructions
  1. Coat your slow cooker with cooking spray, butter or coconut oil. Add all the ingredients into slow cooker and mix well. Cook on low for 6-8 hours.
  2. Place in a bowl to serve and top with nuts, dried fruit and sweetener of choice.

Slow Cooker Apple Cinnamon Steel-Cut Oatmeal

{ 44 comments }

Creamy Steel-Cut Oats

by on February 27, 2013

Last week I traveled to DC for Social Media Week with work. While there I was able to grab dinner with a dear friend on her b-day (Hi Angie!) and also had the chance to meet one of my favorite bloggers, Gena of Choosing Raw. I’ve been reading her blog for ages so it was amazing to finally meet her in person. She and I grabbed breakfast at Le Pain Quotidien, a cute little restaurant near Dupont Circle.

Gena and I

Their menu is packed with delicious sounding things (like warm organic quinoa and pear cereal with bosc pears, dried fruit, nuts, cacao nibs, cinnamon). I almost ordered the quinoa but given that I don’t LOVE pears, I decided to follow Gena’s lead and get a bowl of steel-cut oats with almond milk and berries.

Steel cut oats with berries

Oh my goodness! How did I forget how dense, chewy, creamy and filling steel-cut oats are? I seriously have had a container of steel-cut oats in the pantry for months. I always eye it and think, nah… those take too long to cook.

After last week’s bowl of goodness, I came home determined to try my hand at making steel-cut oats. Since I had heard that soaking the steel-cut oats overnight helped speed up the cooking process, I decided to go that route. T’was a great decision!

Here’s what I did: Boiled the oats for 1 minute, covered them and let them sit out at room temperature overnight.  The next morning, when I started to get hungry (which, let’s be honest, was as soon as my feet hit the floor) I took the lid off the oats, gave them a stir and let them cook for about 7 minutes over medium-high heat. Once they were hot, I portioned a serving into a bowl, dressed them up a bit and dug in!

They were just a creamy and delicious as the ones I had last week at Le Pain Quotidien.

Creamy Steel-Cut Oats

Those of you that follow me on Instagram will be happy to see that I cropped the “spider” out of this picture. :)

Overall, I really like the texture of these oats (they’re chewier than rolled oats) and the fact that they are so creamy, without any added milk! I could be wrong, but I think the creaminess has to do with the overnight preparation method.

5.0 from 1 reviews

Creamy Steel-Cut Oats
 
Cook time
Total time
 
This recipe makes four servings of oats. You can let the leftover oats cool and place in the refrigerator for up to one week. Simply reheat the oatmeal on the stove top or in the microwave throughout the week for a quick breakfast (just add a little water or milk if it gets too thick).
Serves: 4
Ingredients
  • 1 cup steel-cut oats
  • 4 cups water
  • pinch of sea salt
  • ½-1 teaspoon cinnamon
  • toppings of choice – chopped pecans, banana, blueberries and maple syrup
Instructions
  1. Place oats and water into a saucepan, bring to a boil and allow the mixture to boil for 1 minute.
  2. Cover with a lid and let stand overnight at room temperature.
  3. The next morning, uncover the saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy, about 7-10 minutes. Stir in cinnamon.
  4. Portion the oatmeal into bowls.
  5. Dress with toppings of choice. I stirred in banana slices, then placed pecans, blueberries and a drizzle of maple syrup on my bowl of oats.

Let the leftover oats cool and place in the refrigerator for up to one week. You can reheat the oatmeal on the stove top or in the microwave throughout the week for a quick breakfast (just add a little water or milk if it gets too thick).

One quick note for those that might be curious: Steel-cut oats ARE less processed than regular rolled oats, but there are only minor differences nutritionally. Steel-cut, old-fashioned, and quick-cooking rolled oats all have approximately the same amount of fiber, protein, calories, and other nutrients.

For all you night owls that are reading this tonight (right after I posted), there’s still time to boil your oats for tomorrow morning. :)

Good night friends!

{ 9 comments }

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