At the risk of giving foodlush readers the impression that I only ever cook in my crock pot anymore, I'd like to tell you about another recent slow cooker discovery that's blowing my mind: slow cooked steel cut oats.
I LOVE steel cut oatmeal, but its long cooking time usually makes it a no-go for me on weekdays. Which is a shame, because it's hearty and filling and would make an EXCELLENT breakfast for cool fall mornings.
Good thing I learned about doing steel cut oats in the slow cooker. It couldn't be easier: 1 cup steel cut oats, 3 cups water, a pinch of salt. Cook on low overnight (8-10 hours). Wake up to delicious, warming breakfast. If you want to go a little fancier, add a cup of the dried fruit of your choice (raisins, cherries, figs, and dried apples are all delicious) and increase the water to 4 cups. You can also add spices- cinnamon, nutmeg, clove, what have you. I like to mix it with a big dollop of the slow cooker applesauce I talked about last week, and some walnuts or almonds. Delicious.
This makes a big batch, but the oatmeal keeps well in the refrigerator for about a week.