Fruity Slow-Cooker Oatmeal

Waking up to hot oatmeal in the slow cooker is very luxurious. Drizzle this with some maple syrup and top with fresh fruit.

INGREDIENTS | SERVES 4–6

  • 1 cup steel-cut, gluten-free oats
  • 1¾ cups water
  • ¼ cup frozen orange juice concentrate, thawed
  • 1 cup mixed dried fruit
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 1 (13-ounce) can evaporated milk
  1. Place oats in a dry, heavy saucepan over medium-low heat. Toast oats 5–7 minutes, stirring frequently, until oats are deeper golden brown and fragrant. Cool completely.

  2. In 2-quart slow cooker, combine oats, water, orange juice concentrate, dried fruit, and salt; mix well. Cover and cook on low 7–9 hours.

  3. In the morning, stir in the sugar and evaporated milk; cook for another 30 minutes until hot. Stir well and serve immediately.

Calories: 270.69
Fat: 7.06 grams
Saturated Fat: 3.46 grams
Carbohydrates: 44.14 grams
Sodium: 173.31 mg

Steel-Cut Oats

Steel-cut oats are really essential when cooking oatmeal in the slow cooker. They have a firmer texture and stand up to the long cooking time. They are made from the whole-oat grain, also known as groats, cut into pieces. All types of oatmeal have the same nutritional qualities, although instant oatmeal may have less fiber.

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