Earlier this week, I finally received a functional stove. The gas for our kitchen appliances had not been turned on before we moved in, so everyone in the entire building has been eating cold salads, wraps, and sandwiches…or just getting food delivered…for the past two weeks.Luckily, I have a slow-cooker.
This recipe can be made on the stove or in a slow-cooker. In fact, any steel-cut oat recipe should, in theory, work fine in a slow-cooker. However, I must state my preferences: I despise oatmeal made in slow-cookers. I find the results to be unpleasantly chewy and contain an unwanted aftertaste. I much prefer to make it on the stove. Still, I included both options in the instructions because I know someone people enjoy that method.
What’s cool about this porridge is that you can vary it up after preparing the base recipe. It makes a big batch, so you should end up with about four servings. You could add chocolate chips to one, jelly to another, honey on the next, and fresh strawberries on the last one. That way, if you’re eating these yourself throughout the week, you don’t get “bored” of having the same oatmeal four days in a row, and if you’re making this to share with three other people, you can individualize the toppings for each person’s preferences!
I’m definitely growing a soft spot for steel-cut oatmeal, but right now, my preference still lies with the quick cook steel-cut oats. I think their texture is even creamier than steel-cut, and they’re less likely to stick together in clumps.
What you'll need:
- 2 cups milk of choice (reduce to 1 cup if using slow-cooker method)
- 2 cups water
- 1 cup steel-cut oats (I use Country Choice Organic)
- 2 bananas, mashed
- 1 tbsp flax seed (optional)
- 1 tbsp flax meal (optional)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- pinch of salt
- 1/4 cup peanut butter
How to make it:
- Bring milk and water to a boil, add oats, and reduce heat to medium.
- Add mashed bananas and optional flax and flax meal.
- Once more of the liquid has absorbed (about five minutes), add vanilla extract, cinnamon, and salt. Stir.
- Drop the peanut butter in small spoonfuls. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal (should take between 15-30 minutes total), transfer to four bowls, or separate into Tupperware and refrigerator until you're ready to serve. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).
- Combine all ingredients except peanut butter in slow-cooker and stir.
- Drop peanut butter in small spoonfuls. Stir a couple times around.
- Turn your slow-cooker on its lowest setting (I put mine on "warm") and cook overnight. It needs about 5-6 hours on low, but I sleep much longer than that, which is why I set it on warm. Use your judgment. 🙂
Elvis: Top with honey when serving.
PB&J: Top with your favorite jam when serving. (I did this in the above pictures!)
PB&Chocolate Chips: Top with semi-sweet chocolate chips when serving.
Switch up the nut butter: Use almond or cashew butter, or try out a flavored peanut butter (check out the Peanut Butter & Co. line!).