There’s way more to oatmeal than glue-textured instant from a packet. Most of us don’t have the time in the morning to make slow cooking oats from scratch. Quick cooking oats and instant oatmeal are the equivalent of putting regular rolled oats into a food processor to break the oats into smaller pieces. Instant oats are processed until they are even smaller than quick oats.
If you’re allergic to gluten, look for oats marked gluten free. Oats are often processed on equipment that is used for wheat and other grains.
My secret weapon for a perfect cold weather breakfast is the little dipper slow cooker. The little dipper is the one that is often included with a larger slow cooker, but you can get an inexpensive one on its own as well. It has only one temperature which would correspond to low on a normal sized slow cooker.
Steel cut oats are whole oats that have basically been cut in half. The nutritional values are the same as rolled oats, but steel cut oats take 30 minutes to cook on the stove and have more soluble fiber that can lower cholesterol levels. They also cook perfectly in a slow cooker without burning as rolled oats will often do. So I recommend using steel cut oats only when making overnight slow cooker oatmeal.
Overnight Steel Cut Oatmeal – makes 2 servings
- 3/4 cup steel cut oats
- 2 cups water
- 1 tsp – 2 TB. brown sugar or maple syrup
- extras – see below
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