I am a creature of habit, especially regarding food. I can go to the same restaurant for a week and order the same thing every time. Part of it is fear: fear of ordering something and hating it and regretting my decision and part of it is just plain habit- I like the same stuff. Every morning I eat oatmeal for breakfast. For a while I was eating this delicious homemade oatmeal from Umpqua Oats (the Mostly Sunny is my favorite), but that started to get pricey, so I decided to try a new routine.
I started buying Quaker oatmeal, but I it didn’t taste quite right and I mixed the thick texture of the old oatmeal. So last night, I tried making oatmeal in a crockpot from this recipe I found online:
Crockpot Oatmeal Recipe
Makes 8 servings
Estimated calorie count ter serving: 256 calories, 6 g fat, 0 mg cholesterol, 49 g carbohydrate, 4 g fiber, 4 g protein, 1% Vitamin A, 6% Vitamin C, 5% calcium, 8% iron
- 2 cups steel cut oats (not instant or rolled oats, we used these )
- 6-8 cups water, depending on how long the oatmeal will cook (we used 6 cups water and 2 cups almond milk to try something new)
- 1 tsp. cinnamon
- 1/2 cup brown sugar
- 1 tsp. vanilla
- 2 apples, peeled and diced (we used 1 large fiji)
- 1 cup raisins
- Put all of your ingredients in to your slow cooker and cook on low. (For our crockpot that means 8 hours). *Note, if you’re planning to cook the oatmeal 8 hours or longer, use 8 cups of water. If you want to cook it less than 8 hours, use 6 cups of water.
Below is a visual rundown of the recipe (it’s an easy one, so don’t worry):
Then started adding everything into the crockpot…(I used 6 cups water, 2 cups almond milk to see if the texture would be different)
It made over 8 cups of oatmeal, so I put it in tupperware and put it in the fridge. To reheat I add a little almond milk to keep it from getting too mushy.