Friday, September 28, 2012

Weekend Recipe - Overnight Oatmeal

The weather is perfect.  There is a great harvest to be attended to or some bicycling that can be enjoyed or sight seeing as the leaves change.  These are all good reasons to spend as little time in the kitchen in the morning as possible so you can enjoy as much of the seasonal shortened days as you can.  This recipe will help you do just that.  You make it ahead in the slow cooker and serve in the morning.

Special note - it is not just because it "sounds gourmet" that I suggest the steel-cut oats.  Steel cut oats, which you can find in some stores called Irish Oatmeal, is a toasted oat kernel that has been removed from the husk and cut into 2 or 3 pieces.  You cannot substitute rolled oats in this recipe because they cook too fast and your oatmeal will be done before you wake up in the morning.

Overnight Oatmeal
adapted from

8 cups of water
2 cups steel-cut oats
1/3 cup dried cranberries
1/3 cup dried apricots or peaches
1/2 to 1 tsp. cinnamon (of if you have it Backyard Patch Cinnful Dessert Blend)
1/4 tsp. salt (or less to taste)

Combine water, oats, cranberries, apricots (or peaches) and seasoning in a 5 to 6 quart slow cooker.  Turn the heat to low.  Place the lid in and cook until the oats are tender and creamy.  Takes about 7 to 8 hours.

If you want to make them on your stove, you need to craft it in a double boiler and should use about 1/2 of the recipe.  You will cook the oat mixture over boiling water fro about 1 1/2 hours, being sure to check the water level under the the double boiler so you don't burn it off.

I serve with a sprinkle of brown surgar or more Cinnful Dessert Blend.

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