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Crock Pot Steel Cut Oats

I felt I was super mom with the Crock-pot the other day. I had soaked some red beans the day before, put them to cook all day. I separated the cooked beans in 2 quart jars, then the rest I made a red bean chili in the crock.

The 2 quarts of red beans will be for dinners later on in the week.

So, after the chili was done for supper that evening, I washed the crock and set it for breakfast!
It cooked all night and was warm and ready to eat when we woke. Easy peasy!!!

Crock-Pot Steel Cut Oats

  • 2 cups steel cut oats
  • 6 cups water
  • 1/3 cups honey
  • 1/2 cup raisins
  • 2 tsp cinnamon (or more to your liking)

Directions

  1. Stir all ingredients into crock and set for 6 hours and 30 minutes on low.
  2. My new wonderful crock has a timer and once the time is out it automatically sets to warm. Very nice.

Crock Pot Steel Cut Oats - FAQs

No. Adding enough water to make your oats drinkable will greatly damage the taste. Think of it like eating cereal with water, don’t do it!

The key to getting a creamy, not-gluey bowl of oatmeal is using enough water. Notice we said water—cooking oatmeal in milk tends to make a stickier, thicker oatmeal. Follow the directions on the canister using H2O, then add a splash of milk or almond milk in the bowl.

For steel-cut oats, the ratio is 1 cup of liquid per 1/4 cup of oats. If you are using quick-cooking or rolled oats, the ratio is 1 cup of liquid per 1/2 cup of oats.

When you soak oats overnight, it’s almost like you’re cooking them, but the process is much longer and slower, and it’s done without heat. Soaking helps the starches break down and reduces the natural phytic acid, which may help your body utilize the oats’ nutrients much more efficiently

Add 1 cup oats to a large saucepan and top with 2 cups water (or, if making more or less, just make sure there is double the water as there are oats). Cover and soak for 6 hours or overnight (see notes for shortcuts). This will improve digestibility and also slightly speed cooking time.

If you soak your oats overnight at room temperature (do not put them in the fridge!) between 7-15hrs it allows the natural enzymes and other helpful organisms to begin fermenting the grain and this will neutralise a large portion of the phytic acid.

Bring water or milk to a boil in a medium saucepan. Stir in oats, reduce heat to low. Simmer uncovered over low heat, stirring occasionally, for 25-30 minutes or until oats are of desired texture.

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