Recipe courtesy of Valerie Bertinelli

Slow-Cooker Steel-Cut Oats

Name: Slow-Cooker Steel-Cut Oats
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT8H5M0.000S
Yield: 4 servings
Ingredients: 1 1/2 cups steel-cut oats; 1/2 teaspoon freshly grated nutmeg; 2 very ripe bananas, mashed; 1 cinnamon stick; Kosher salt; Suggested toppings: toasted almonds or coconut (see Cook's Note), toasted nuts, fresh or dried berries, maple syrup, ground cinnamon, coconut milk, almond milk, dairy milk and yogurt.

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Level: Easy

Total: 8 hr 5 min
Active: 5 min

Yield: 4 servings

Nutrition Info

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Ingredients

1 1/2 cups steel-cut oats

1/2 teaspoon freshly grated nutmeg

2 very ripe bananas, mashed

1 cinnamon stick

Kosher salt

Suggested toppings: toasted almonds or coconut (see Cook's Note), toasted nuts, fresh or dried berries, maple syrup, ground cinnamon, coconut milk, almond milk, dairy milk and yogurt.

Directions

Special equipment:

a 6-quart slow cooker

Combine the oats, nutmeg, bananas and cinnamon stick in a 6-quart slow cooker with 7 1/2 cups water and 1/8 teaspoon salt. Cook on low for 8 hours.
Serve the oatmeal with your desired toppings.

Cook’s Note

For toasted sliced almonds: Add 1/3 cup sliced almonds to a dry skillet and toast over medium heat, shaking the skillet frequently, until golden brown, 3 to 5 minutes. For toasted shaved coconut: Add 1/3 cup shaved coconut to a dry skillet over medium heat. Toast until lightly browned, 1 to 2 minutes.