Slow Cooker Irish Oatmeal Recipe
Daily Value: 10%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||28µg||7%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
There’s no question that steel-cut oats are superior in flavor to instant oatmeal, but the extended cooking time, obligatory stirring, and sticky pot to clean can put off even the most loyal oatmeal enthusiast. Using a slow cooker eliminates the stove-top surveillance and mess. Plus, the oatmeal can be kept warm for late risers.
- Cooking spray
- 4 cups vanilla soy milk
- 1 ¾ cups steel-cut oats
- ½ cup dried cherries or raisins
- ½ cup plus 3 tablespoons pure maple syrup
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- 4 cups water, plus more as needed
- ½ cup blueberries, for garnish (optional)
- 1/3 cup chopped pecans, for garnish (optional)
Coat a 4-quart slow cooker with cooking spray. Combine soymilk, oats, dried cherries, ½ cup maple syrup, salt, allspice, and 4 cups water in slow cooker. Cook on high 2-4 hours.
Turn off slow cooker, and stir in the 3 tablespoons of maple syrup. Add water as necessary to achieve desired thickness. Serve garnished with blueberries and pecans, if desired.
Shopping tips: Unlike old-fashioned or quick-cooking oats, which have been pre-steamed and flattened, Irish or steel-cut oats are rice-shaped oats that have been cut into small pieces. They take longer to cook, but their creamy texture is well worth the time.
Adapted from “Vegetarian Times Everything Vegan” by Vegetarian Times Magazine (Wiley, 2011).Servings: 8