Overnight Oatmeal

Overnight Oatmeal

  Here is an easy way to serve a crowd a hearty breakfast.  You  can  assemble  it  in  the  slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates  the  need  for  constant  stirring and ensures an exceptionally creamy consis- tency.  It  is  important  to  use  steel-cut  oats, old-fashioned  oats  become  too  soft  during slow-cooking.
Overnight Oatmeal

Makes: 8 servings, 1 cup each
Active time: 5 minutes Total: 7 to 8 hours (slow-cooker time), 1 hour 35 minutes (stovetop time)

Ingredients :

  1. 8   cups water
  2. 2   cups steel-cut oats (see Tip)
  3. ⅓   cup dried cranberries
  4. ⅓   cup dried apricots, chopped
  5. ¼   teaspoon salt,or to taste

Instructions : 

  Combine  water,  oats,  dried  cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook  until  the  oats  are tender  and  the  por- ridge is creamy, 7 to 8 hours.

Per serving: 188 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 34 g carbohydrate, 3 g added sugars, 6 g protein; 9 g fiber, 80 mg sodium; 197 mg potassium.

Carbohydrate servings:
Exchanges: 2 starch, ½ fruit

  Stovetop Variation: Halve the above recipe to accommodate the size of most double boil-ers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 ta-blespoons dried apricots and⅛teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 ½hours, check-ing the water level in the bottom of the double boiler from time to time.

Tip:

  Steel-cut oats, sometimes labeled “Irish oatmeal,” look like small pebbles.
They are toasted oat groats—the oat kernel that has been removed from the husk—that have been cut in two or three pieces.
Other recipes Breakfast : Here
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