I love my vintage crockpot. It was given to me by a friend years ago who was getting rid of some “junk” and, although I own two other crockpots that were actually made within the last decade, nothing compares to this groovy Rival. Everything that’s put into this crockpot comes out perfectly. Placing these ingredients into the crockpot before bed and waking up to a fully prepared breakfast with a beautiful and spicy aroma is a great way to infuse some warmth into a cold winter morning. The amount of water compared to the amount of oats seems way off, but sticking to the ratio below is critical to yielding a perfect consistency … these oats of steel soak it all up and expand considerably. I add fresh black pepper to the mix, because I like how it tastes with the spices, but its not necessary. The leftover oatmeal also reheats nicely—just add a little water and pop into the microwave.
CROCK POT STEEL CUT OATMEAL
Yield 2 servings
- 2/3 cup steel cut oats
- 3 cups water
- 1/2 tsp salt
- 1/4 tsp allspice
- 1/4 tsp cardamom
- 1 cinnamon stick
- dash of fresh cracked pepper (optional)
- 3 TB earth balance
- 2 TB brown sugar or 1 TB agave nectar
- Place all of the ingredients into the crockpot before bed, giving it a little stir. Cover and cook on low overnight, 7-9 hours.
- Remove the cinnamon stick before serving. This tastes good with a splash of soymilk and/or fresh berries.