This is my first time participating in Tempt My Tummy Tuesday. I tried this recipe this morning after reading about the health benefits of steel cut oatmeal, then breaking down and buying some. I used Bob’s Red Mill brand.
Steel cut oatmeal is chunkier and heartier than oatmeal made with instant or rolled oats, because steel cut oats are less processed than rolled oats. Steel cut oats are the best oats for making Crockpot oatmeal. Rolled oats get mushy in the Crockpot, but steel cut oatmeal can withstand the longer cooking time without breaking down. Steel cut oatmeal is also sometimes called Irish oatmeal or Scottish oatmeal. McCann’s and Quaker both make steel cut oatmeal that’s available in most supermarkets.
Prep Time: 5 minutes
Cook Time: 8 hours
* 2 cups steel cut oatmeal (also called Irish oats or Scottish oats — not rolled oats)
* 5 cups water
* 1-1/2 cups milk
* 3/4 cup brown sugar
* 1 Tbsp. cinnamon
* 1 tsp. kosher salt
* 2 large bananas, sliced
* 1 cup chopped pecans
* maple syrup for drizzling
1. Spray Crockpot stoneware with cooking spray.
2. Place oats, water, milk, brown sugar, cinnamon and salt in the Crockpot. Cover and cook on low 8-10 hours.
3. Just before serving, stir in bananas and pecans. Drizzle with maple syrup if desired.
Reviews: I liked it. Instead of adding bananas and pecans, I added frozen wild blueberries, a drizzle of maple syrup and walnuts. Big Sis DIDN’T like it. Too creamy…it was a texture thing, I guess. She didn’t add anything except a splash of skim milk. Little Sis had hers with frozen blueberries and maple syrup, and loved it. She can’t wait to try it with bananas. Good thing! We have plenty of leftovers…about 4 cups! I wish I could share with my mom, but she’s not allowed whole grains on her renal diet.
For more great recipes, stop by this week’s Tempt My Tummy Tuesday.