Steel cut oats for sure...I like it the way VIKTORIALYN does it; add walnuts and/or honey if you like. There really is no limit to what you can add or not.
Fitness Minutes: (1,346)
47 2/6/14 8:07 P
I am new to this, but I love oatmeal and I cook mine in the microwave, add almond milk to suite and stir in tbls of peanut butter, and sometimes I put in some craisens, but I have to be carefull with them, because I really like them.
2/4/14 7:37 P
It's not slow-cooker, but it reheats well, and I eat it every morning for breakfast!
1 T plain greek yogurt or the whey drained off the top of the yogurt 3 c. warm water* 1.5 c. old-fashioned oats*
In s small pot, whisk yogurt and water together to combine thoroughly. Stir in oats. Allow to soak overnight. In the morning, bring to a boil, add a pinch of salt, and cook about 5 minutes, stirring frequently. Remove from heat, cover, and let sit 15-20 minutes (long enough to take a shower and get dressed!).
This makes 2 servings for me - I eat half of it, then just put the other half in another bowl, cover, and stick in the fridge to be microwaved the next day. I add 1/2 c. whole milk and 1 T brown sugar. If you don't add milk, you'll need to add some water when reheating.
*You can also do the soaking method with steel cut oats - 3.5 c. water to 1 c. oats. They'll need to cook a little longer, but they will cook much faster than if they were not soaked.
If you want to make this dairy-free, you can also use lemon juice or just any other acid.
Soaking the oats helps make them cook faster, be much more digestible, and changes the texture significantly so you get individual oat grains instead of a generalized slurry.
This recipe is a modified version of a recipe from Nourishing Traditions.
I have been doing this for the last month. It is GREAT with steel cut oats. I have one serving for breakfast and then individually freeze single servings. Then I can grab a bowl, take it to work and heat it up in the microwave.