Steel-cut oats offer a nutty alternative to hot cereal made with rolled oats. If you prefer, substitute firm pears for apples or dried cranberries for the raisins.
3 3/4 cups water
2 1/4 cups 1% low-fat milk
1 1/2 cups steel-cut oats
3/4 cup golden raisins
1/2 cup maple syrup
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 1/2 tablespoons unsalted butter
2 large apples, cut into 1/4-inch-thick slices
How to Make It
Combine first 8 ingredients in an 8-cup heatproof glass bowl. Set bowl in a 6-quart slow cooker; add cold water to slow cooker, filling until water comes three-fourths of the way up outside of bowl. Cover slow cooker; cook on LOW 8 hours or until oats are thick and creamy.
Melt butter in a medium skillet over medium-high heat. Add apples; cook 3 minutes or until browned, stirring occasionally.
I prefer my steel-cut oats "crisp-tender" -- one of the best things about them is that delicious popping texture in your mouth! This produced overcooked oatmeal, in my opinion, and very muted, bland flavors. I had higher expectations.
I halved the recipe and used my 8 cup Pyrex liquid measure container inside the crock pot. It only took 6 hours to fully cook. The flavors were ok - this is not very sweet and I couldn't really taste the maple. The oatmeal was nice and creamy; love those steel cut oats. To bring it up to 5 stars I think I'd need some cream and brown sugar.
Very good! We have a large oval crock pot and cannot fit any bowls large enough into it so I cut the recipe by 1/3 and cooked for 6 hours, then crock switches to warm for another 2 hours. Turned out really good, leftovers the next morning we also good.
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