Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. 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.
steel-cut oats, (see Ingredient note)
dried apricots, chopped
salt, or to taste
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. 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.
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.
Calories 193, Total Fat 3 g, Monounsaturated Fat 1 g, Sodium 77 mg, Carbohydrate 34 g, Fiber 9 g, Protein 6 g, Potassium 195 mg. Exchanges: Starch 2,Fruit 0.5.
Percent Daily Values are based on a 2,000 calorie diet