Breakfast is the most important meal of the day. My family can’t really agree on what we like to eat for breakfast. I much prefer oatmeal, a smoothie or some yogurt while Dewey wants bacon and eggs. I usually go along to get along but I’m looking for ways to make sure I a) eat breakfast and b) don’t have to make something new every day. CrockPot Steel Cut Oats to the rescue!
Quick, rolled and steel cut oats all start out life as groats…the whole oat grain. Steel cut oats are the least processed of these varieties. Their cooking time is longer and their texture is chewier. This texture difference makes steel cut oats PERFECT for meal planning. Making a big batch in the slow cooker means you have enough for the entire week and they reheat much better than quick or rolled oats.
All you have to do is store in the refrigerator and microwave each serving of Crockpot steel cut oats as you need it. Give it a drizzle of cream and it will taste just like new. Yum! It’s also great to take to work with you for breakfast at your desk.
Making CrockPot Steel Cut Oats
I love that this recipe is basically a “dump and cook” recipe. Throw everything in, stir it around, cook and done.
First… 1 cup of steel cut oats. Do not substitute quick or rolled oats.
Add 2 cups of drained, canned pieces, chopped. Reserve a 1/2 cup of liquid to add back to the recipe.
Add all the rest of the ingredients: 3 cups milk, 2 tbsp brown sugar, 1/2 cup half and half, 1/2 cup reserved peach juice, 1 tbsp grated ginger and 2 tsp vanilla extract.
Cook for 4-5 hours on low. Drizzle with more milk or cream and enjoy. Easy peasy breakfast for all week.
Amount Per Serving: Calories: 303 Saturated Fat: 4g Cholesterol: 23mg Sodium: 74mg Carbohydrates: 42g Fiber: 4g Sugar: 19g Protein: 11g
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