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
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.
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.
In the morning, stir in the sugar and evaporated milk; cook for another 30 minutes until hot. Stir well and serve immediately.
Fat: 7.06 grams
Saturated Fat: 3.46 grams
Carbohydrates: 44.14 grams
Sodium: 173.31 mg
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.