Steel-Cut Overnight Oatmeal
SHARE THIS RECIPE!
© Paden Reich
Whenever I make oatmeal, I’m reminded of the time I moved from my parents’ house into my first apartment. One of the few things I took with me was a box of instant oatmeal from the pantry. I made it every morning. My Steel-Cut Overnight Oatmeal is obviously not instant, but it’s quick, simple, and guaranteed to leave you satisfied. I made it on my cooking show for my husband, Tom, though I’m stretching the truth when I say I made it. The slow cooker does all the work. Tom and I both like the options of this breakfast. You can add coconut, berries, bananas—really, anything that you feel like—or you can go with the basics and enjoy the old-fashioned, creamy oatmeal that you grew up on. I alternate between the classic and adding crunch, depending on what I find on my shelves. When I was a kid, sometimes the biggest decision of my day was deciding which flavor oatmeal I wanted in the morning. In that way, this dish brings out the kid in me.
1. Combine the water, oats, cinnamon stick, nutmeg, and salt in a 6-quart slow cooker. Cook on LOW for 5 to 6 hours. Top the servings with the sliced bananas; sprinkle with the brown sugar, or drizzle with the syrup. Serve with the toasted nuts, toasted coconut, berries, coconut milk, or almond milk.
You will need a slow cooker for this recipe.
7 1/2 cups water
1 1/2 cups uncooked steel-cut oats
1 cinnamon stick
1/2 teaspoon grated fresh nutmeg
1⁄8 teaspoon kosher salt
2 ripe bananas, sliced
Brown sugar or pure maple syrup, for serving
Toasted nuts, toasted shredded coconut, fresh or dried berries, coconut milk, or almond milk, for serving
Hands on time
6 Hours, 15 Minutes