Thursday, March 13, 2014

Slow Cooker Morning Glory Steel Cut Oatmeal

Yes, I'm posting yet another overnight oatmeal recipe. I can't help it. I'm addicted. Steel cut oats are truly one of my favorite breakfast ingredients. Making them in the slow cooker is a no-brainer for me. I get them going right before heading to bed and then we wake up to a hot, hearty breakfast. There's no fuss, no hassle and no work when I'm still half-asleep, but needing breakfast ready for the family around six in the morning. I just keep the oatmeal on warm and it's ready as everyone trickles in to grab a bowl before heading out for the day.

I based this version on the ingredients in my Morning Glory Muffins recipe (hence the title of this recipe). These muffins are a favorite of mine from my childhood. They are chocked full of apples, oats, dried fruit, nuts (if desired), carrots, zucchini and lots of fabulous spices. They have so many great things going for them - lots of healthful ingredients and tons of flavor.

I strongly urge you to give steel cut oats in the slow cooker a try. Your life will never (ever) be the same. And, one of the great things about making oatmeal this way is that it can be reheated easily throughout the week on other busy mornings. Bonus!

NOTE: This may look like a long list of ingredients. However, most of them, I believe, are items many of us keep on hand.


1 cup steel cut oats
1 large carrot, peeled and grated
1/2 cup grated zucchini
1/2 cup flake coconut
1 small apple, cored and diced
1/2 cups walnuts or pecans (optional)
1 teaspoon ground cinnamon
1/4 teaspoon freshly-grated nutmeg
1 teaspoon freshly-grated ginger (optional, but so worth using)
1/4 teaspoon salt
2 tablespoons molasses
1/2 cup brown sugar (can omit and sweeten oatmeal at time of service if desired)
1/2 cup dried fruit (raisins, cherries, chopped dates or cranberries)
3 1/2 cups warm water
3/4 cup milk of your choice


Set a bread loaf pan (I use a metal one) down into the insert of a six-quart oval slow cooker. (It's fine if your loaf pan doesn't touch the bottom of the insert.) If it is wobbly, use a balled-up piece of foil underneath to help level the pan.  Carefully add about 2 cups of hot water to the bottom of the slow cooker to create a water bath.

Add all of the ingredients except for the water and milk into the bread loaf pan. Stir to combine and distribute everything evenly.

Add in the milk and water. Gently stir. Lid and cook for either 8 - 9 hours on the warm setting or for 5 - 6 hours on the low setting.

If you're curious about my other versions, skip on over and check out a few others I've posted here on the blog. First up was my Overnight Steel Cut Oats. The ingredients are the basic, traditional ones you'd expect to find in oatmeal - cinnamon, milk, vanilla and brown sugar. We make this often, but love to go a little wild with some amped-up versions that I've developed in recent months. For example, you might enjoy my Slow Cooker Coconut Milk Overnight Oats. The main liquid in this one is coconut milk, which yields an amazingly creamy oatmeal. One of my favorites is my Slow Cooker Carrot Cake Oatmeal.  It has all of the flavors you love in carrot cake, but in oatmeal form. Delish!

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