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.
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.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **