Baked Oatmeal in the Slow CookerOatmeal is the perfect weekend breakfast dish when the temperature starts to dip. As you probably know, when it comes to preparing food, slow cooking and quality ingredients create some of the most succulent dishes. There are usually two problems with slow cooker oatmeal recipes --- first they don’t call for enough liquid and second the wrong type of oatmeal is used. So, when you go to check on your oatmeal, it’s all dried out and stuck to the sides and bottom of your crock pot. This baked oatmeal recipe turns out practically perfect, it can cook for 8 to 9 hours without sticking and best of all the taste will knock your socks off!
*Helpful hint: Do not use Quaker instant oats or rolled oats. You must use good quality steel cut oats like Bob’s Red Mill Steel Cut.
The texture of this oatmeal is creamy without being mushy and the fruits in the dish give a welcome texture contrast. For this recipe we used pears because the ones at our farmer’s market looked great but you could also use apples if you prefer.
2 cups steel cut oats (like Bob’s Red Mill brand)
8 cups water (if you want your oatmeal to cook in less than 8 hours use 6 cups of water)
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 cup brown sugar, unpacked
1 tsp vanilla extract
2 pears, diced
1 cup raisins
1 banana, medium size and sliced
1/2 cup dry roasted almonds, chopped
1. Spray your crock pot with nonstick cooking spray
2. If you want to cook your oatmeal for 8 hours or longer, use 8 cups of water
3. If you want to cook your oatmeal in less than 8 hours, use 6 cups of water
4. To your crock pot add the steel cut oats, water, cinnamon, allspice, nutmeg, brown sugar, vanilla extract, pears and raisins (mix in evenly)
5. Turn your slow cooker on low
6. Top with sliced banana and chopped almonds
Nutritional Information (per serving)
Trans Fat .5g