Slow-Cooker Steel-Cut Oats
- Level: Easy
- Total: 8 hr 5 min
- Active: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 279
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Sodium
- 36 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 8 grams
- Protein
- 8 grams
- Sugar
- 9 grams
- Level: Easy
- Total: 8 hr 5 min
- Active: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 279
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Sodium
- 36 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 8 grams
- Protein
- 8 grams
- Sugar
- 9 grams
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.
