I’ve made this oatmeal twice, but I thought I wasn’t going to blog about it.

Why?

Well, because it is ugly. Sorry, but it is! I know beauty isn’t skin deep, however, I still didn’t think this would make the cut. Then I mentioned on Facebook that I had it for breakfast. I was bombarded (in the best way possible, of course!) with requests for the recipe. Ask and you shall receive!  So I dished up a bowl, and gave it the best little makeover that I could. And it was ready for its close-up. The magazine lying next to it is the Journal of Physical Therapy. It is what I read every day while I eat my breakfast. I’m quite the studious one.

Not true at all. I read food blogs while I eat breakfast! Duh. Goes better with my coffee. 

Getting back to the point, this oatmeal is great because you wake up to a hot bowl of oatmeal. What could be better than that? No half-awake breakfast making. No standing by the stove stirring a pot while you listen to your stomach growl. Just open lid, spoon it into bowl, top with toppings, and eat! Granted, oatmeal doesn’t take too long to whip up in the morning, but if you use steel-cut oats it does. They have about a 35 minute cooking time.

I like to top mine with some brown sugar, dried cherries, toasted pecans and a little milk. If I have fresh fruit I go for that. When I made it this time, I cooked some blueberries in with it all night. I’d rather throw them in fresh after it is done cooking, but all I had were frozen blueberries. I also really like to cook the dried cherries in with the oatmeal because they plump up and get extra delicious, but my husband doesn’t like them.

Slow Cooker Steel-Cut Oatmeal with Ground Flax Seed
Adapted from Alton Brown

1 cup steel-cut oats
1-2 cups of dried or fresh fruit (optional: try blueberries, apples, dates, raisins, cherries, cranberries…whatever your heart desires!)
4 cups water
1 cup skim milk (original recipe called for half & half, but I just had skim–still tasted great)
1/2 cup ground flax-seed (optional)

1. Combine all ingredients in a slow-cooker.
2. Cook on low, covered, for 8-9 hours.
3. Stir and serve!

Verdict: Love it! I just love not having to cook breakfast in the morning. This is good leftover too. I doubled the batch. Really wasn’t necessary, there are a lot of leftovers!
Husband’s take: He also loves this!
Changes I would make: None, but I do love to experiment with different fruits! If my hubby wasn’t eating it, I would like to try it with some dates. That sounds bad. I’m talking about fruit…
Difficulty: Really, really easy. The original recipe recommends that you start this before you go to bed, but I didn’t mention that because I’d like to think all my lovely readers are smart enough to figure that one out on their own.