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I'd never heard of steel-cut oats before Lisa, Trish, and a couple of other blogging friends began cooking them overnight in their slow cookers and waking up to hearty, healthy hot breakfasts. A quick check of Wikipedia told me:
Steel-cut oats are whole grain groats (the inner portion of the oat kernel) which have been cut into pieces. They are commonly used in Scotland and Ireland to make porridge.
Steel-cut oats are golden in color. They come in different grades depending on the size of the pieces: pinhead (the largest), coarse, medium and fine. Steel-cut oats take longer to cook than instant or rolled oats due to their minimal processing, typically 15–30 minutes (less, if pre-soaked). The flavor of the cooked oats is described as being nuttier than other types of oats, and they are also chewier.
Several recipes were pinned and I really meant to try them last winter, but you know how that goes. When Molly wrote a Weekend Cooking post featuring Pumpkin Oatmeal last month, I added steel-cut oats to my grocery list. With Twin A (the other big pumpkin lover in the family) home last weekend, the time for steel-cut oats in the crockpot had come at last.
The recipe, originally posted at Peanut Butter & Peppers, couldn't be simpler.
Mix all the ingredients in a bowl, place the bowl in your slow cooker, pour water into the slow cooker to at least half way up the bowl (like a water bath), and cook on low for about 8 hours.
The hardest part for us was finding a bowl large enough to hold oatmeal mixture, yet small enough to fit inside the slow cooker.
I omitted stevia from the recipe and drizzled a little maple syrup into my bowl instead. Sprinkling chopped walnuts or pecans and a few raisins on top would be perfection. And did I mention that the house smelled like pumpkin pie?
If you (or someone you love) are a fellow pumpkin fanatic, you've GOT to try this!