The forecast has a day close to 90° in it, which means the season for comfort foods is quickly coming to an end here in the Arizona desert. We all know what happens after the scale tips in that direction: 90s, 100s, 110s. Yeah, it’s not pretty. Comfort food will be the last thing on my mind. Bring on the salads, please and thank you.
But for now I managed to squeak one in just before the mercury inches toward the 90° mark. We actually had the perfect weekend for it with what was probably our last winter rain.
This is one of my favorite slow cooker oatmeals. It’s thick and hearty and I love the flavor play between the sweetness of the apples and the tartness of the dried cherries. I’d call it healthy, but it’s got a fair amount of brown sugar in it which sends the health-o-meter swinging in the other direction. You could remedy that by exchanging the brown sugar for an agave/molasses concoction, but…well, I like brown sugar, and my diet is pretty low in processed sugar, anyway. So, I splurge.
While I love the flavor of this oatmeal, I should forewarn that after it’s refrigerated it’s not nearly as pretty. It’s really, really thick and needs to be thinned out substantially with additional water or milk when you re-heat it. My husband even went so far as to call it, “gelatinous,” which has very negative connotations in an 8th grade science sort of way. But it’s delicious! Top with more fruit or nuts, a sprinkle of brown sugar or swirl of honey and it’s all good. Enjoy!
Slow Cooker Steel Cut Oatmeal
- 2 c steel cut oats (not rolled or quick cooking)
- 8 cups water
- 1 tsp cinnamon
- 1/2 c brown sugar
- 1 tsp vanilla
- 2 apples, peeled and diced (I used Gala)
- 1 c dried tart cherries
- Spray inside of slow cooker with a non-stick cooking spray, i.e., Pam. Combine all ingredients in a slow cooker and cook on low for 8 hours.
- Serve and top with sliced banana, walnuts, a smidgen more brown sugar, honey, or whatever your heart’s desire.