PS: (3/18/13) I've made this a few more time and took some much-needed new photos; this stuff is delicious!
Slow Cooker Peaches and Cream Steel-Cut Oatmeal
adapted from Eat at Home
1 cup steel cut oats
1 can (15 oz) sliced peaches in juice
enough milk to bring liquid to 4 cups (I used one can evaporated; the rest almond milk)
dash salt
cinnamon, optional
cinnamon, optional
2. Drain can of peaches, reserving juice. Slice peaches in bite size pieces. Add to crock. Add milk to peach juice to make 4 cups. Pour into crock. Add dash of salt and cinnamon and stir to combine.
3. Cook 3-5 hours on low. (4 hours was perfect for me.) Liquid should be mostly absorbed and the mixture should be creamy. Taste to make sure the texture is good. Serve with extra milk and brown sugar or maple syrup, if desired.
Thanks for a great recipe! I made it with regular milk and it turned out just fine. The cooking time really depends on the slow cooker, though. I'd suggest making it during the day so you can watch it. I think it was closer to 6 hours for me, but I was also doubling it.
ReplyDeleteThanks for the comment! Yes, I agree with making it during the day; I do that every time because otherwise mine would burn. Thanks for the feedback on doubling the recipe and cooking time!
ReplyDeleteIf you have a slow cooker with the "WARM" setting (not just "low") you can throw it in when you go to bed and it will be perfect in the morning.
ReplyDeleteMaybe I'll try that, although my slow cooker's Warm is pretty wimpy, so not sure it would cook at all, lol!
ReplyDelete