Dulce de Leche Slow Cooker Steel-Cut Oatmeal

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.

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