Once again I am about 100 years late to the party but alas…I love me some steel cut oats. I wasn’t really sure what to expect. Would it be a lot like oatmeal or more like grits? It’s neither and trumps both of those if you ask me.
And hello??!! This is a crockpot version which means it scores extra bonus points for being a throw in and devour later sort of recipe.
I’ve heard that steel cut oats are better for you than regular rolled oats. Why? I do not know but I’ll stick with it. As far as texture goes these are far superior in my book. It’s kind of like a cross between oatmeal and cream of wheat…and I know that sounds totally gross but it’s not. It’s fab. In fact I can’t think of a better breakfast to be consuming this time of year. It’s got a real “stick to your ribs” sort of feel to it.
- 1½cups steel cut oats
- 6cups water and/or milk of your choice. (I prefer mostly milk but feel free to play with the ratio - more milk means more creaminess.)
- ⅓cup maple syrup (again, adjust to taste 0 this measurement makes it sweet enough for my kids)
- 1 vanilla bean split in half lengthwise
- ½tsp cinnamon
- 2cups frozen cranberries
- 1 apple cored and diced
- walnuts, granola, additional fruit for topping (optional)
- Combine all ingredients (except toppings) in a crockpot. Cook for 8 hours on low or 4 hours on high. Cooking time will vary depending on your crockpot.
- Stir for about a minute, until extra creamy and will mixed. Top with add'l fruit or add crunch with nuts or granola. Store extra oats in fridge and reheat in microwave as needed.