Slow-Cooker Oatmeal

Oatmeal is a favorite breakfast among Seventh-day Adventists. It’s one of mine too. Here’s an Adventist-inspired way to make your morning oatmeal an instant success. Always use steel-cut oats, never quick-cooking or even regular rolled oats. Stir your breakfast in the slow cooker the night before and have it wait- ing for you when you wake up in the morning. Any extra will keep in a sealed container in the refrigerator for up to 4 days. Loosen it up with a little soy milk when reheating in a microwave.

Servings:
4
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Slow-Cooker Oatmeal Recipe

Ingredients

1 1⁄2 cups steel-cut oats
1⁄2 teaspoon salt

Directions

Stir the oats, salt, and 6 cups water in a 5- to 6-quart slow cooker.
Cover and cook on low for 6 hours.
The mixture can stay covered and on the keep-warm setting for up to 2 hours.

Cooking Tips

– For more flavor, use 3 cups water and 3 cups soy milk to cook the oats.
– Fill your bowl and kick up the flavor by adding one or more of the following: ground cinnamon, grated nutmeg, chopped toasted nuts, minced peeled fresh ginger, maple syrup, honey, agave nectar, shredded coconut, raisins, chopped dried apples, chopped pitted dates, sliced bananas, blueberries, and/ or blackberries.

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