Tuesday, January 8, 2013

Dulce de Leche Slow Cooker Steel-Cut Oatmeal


ddoat1W
Here's another variation on amazing slow-cooker steel cut oatmeal.  I love making different versions of this!  I based this off of the pumpkin recipe, just subbing Dulce de Leche for pumpkin and cutting out the sugar and spices.  (Cinnamon would probably be really good in here though!)  I topped servings with a small dallop of leftover Dulce de Leche (which melted right into the hot oats) and a sprinkle of sea salt.  Good times, good times!
 
Like the other steel-cut oat recipes I've made, I let this cook about 4-5 hours in the afternoon and when it was perfectly done, I let it cool in the crockpot for a bit and then transferred it to an airtight container and stuck it in the fridge.  Then, I just microwaved individual servings every morning.  Next up, I want to try an apple-cinnamon version a cooking friend tried. 

ddoat2W
 
Dulce de Leche Slow Cooker Steel-Cut Oatmeal
adapted from this recipe
makes 4-6 servings
 
1 cup steel cut oats
1 12oz can evaporated milk
2 cups milk (a combo of almond & dairy is good)
1 cup water
1 cup Dulce de Leche
pinch sea salt
1/2 teaspoon vanilla extract
sea salt for garnishing, optional
 
1. Spray the inside of slow cooker crock with cooking spray.
 
2. In a large bowl, stir all ingredients together (except sea salt garnish). Pour into slow cooker. Cook on low for 4-5 hours, or until liquid is absorbed and oats are tender, but not mushy. 
 
3. For breakfast in the morning, just microwave individual servings; this keeps well in the fridge for a few days.  Top servings with a small amount of leftover Dulce de Leche and a sprinkle of sea salt; optional.

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