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by Caitlin Saniga

I credit my mom for getting me into steel-cut oats. The last time I was home, she cooked up a batch for my brother’s first day of the school. She added honey and bananas to her batch. It cooked all night, and by the morning the house smelled wonderful! Some other topping ideas I had: peanut butter, chocolate chips and coconut flakes; dried cranberries, honey and toasted almonds; fresh blueberries and maple syrup. Get creative!

  • 1 cup steel-cut oats
  • 3 1/2 cups water
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • handful of dried cherries
  • handful of pecans, toasted or plain

Add the oats, water, milk and salt to a slow cooker. Stir gently to combine, and cover with the lid. Cook on low for 8 to 9 hours, preferably overnight.

To prepare the cinnamon sugar topping, mix the 2 ingredients together in a small bowl with a fork.

When the oatmeal’s done cooking, spoon it into bowls and top with cinnamon sugar, cherries and pecans.

Makes 4 servings.

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