Saturday, July 20, 2013

Slow Cooker, Eggnog Cranberry Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings
  • 2 cups eggnog
  • 2 cups water
  • 1 cup uncooked steel-cut oats (gluten-free, if desired)
  • 1/2 cup dried cranberries (craisins)
  • 1/4 teaspoon salt
  • 1 tablespoon chia seeds or ground flax seeds
  • Optional toppings: chopped nuts, additional dried cranberries, additional eggnog, sprinkled with nutmeg or cinnamon
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for  approx. 5 hours, or until oats are cooked & softened, and edges have browned. (Slow cooker times may vary.) Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without burning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 7 hours.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

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