A couple years ago I posted the recipe for my slow-cooker oatmeal. It was a breakfast I was totally hooked on for a few months, and then sort of forgot about. But lately I’ve been making it again, so I figured I’d share the recipe again!

 

 

 

Easy Steel-Cut Oatmeal

1 cup steel cut oats (I use McCann's)

4 cups water

½ cup milk (I use 1 percent)

1 TBSP butter

¼ cup brown sugar

raw almonds 

fresh berries (blueberries are my favorite)

Combine all the ingredients except brown sugar, almonds, and fresh fruit in a slow cooker. Cover and cook on low overnight. The next morning, stir in the brown sugar. Scoop out a bowlful, top with a handful of almonds and fruit, and enjoy! Refrigerate the remaining oatmeal and eat within five days. (To reheat oatmeal, scoop a cup of it into a bowl, add 1 tablespoon of milk, and microwave for a minute or two.) Tip: Refrigerate it in individual portions (it’s easier to just pop one in the microwave in the morning).

—Jeanine Detz, SHAPE fitness director

Comments
comments powered by Disqus