You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal.Serve this porridge with your choice of toppings, such as brown sugar, maple syrup or yogurt.
Prep time: 5 minutes
Slow-cooker time: 7-8 hours
8 cups water
2 cups steel-cut oats (see Ingredient Note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon 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.
Makes 8 servings, 1 cup each.
203 calories per serving; 3 g total fat (1 g sat, 0 g mono); 0 mg cholesterol; 37 g carbohydrate; 6 g protein; 6 g fiber; 80 mg sodium.
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 from time to time.
Steel-cut oats, sometimes labeled “Irish oatmeal,” look like small pebbles. They are toasted oat groatsâ€”the oat kernel that has been removed from the huskâ€”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