Monday, February 27, 2012

Overnight Oatmeal

Everyone in my family loves oatmeal.  I love oats not only for their taste and nutritional value, but because it is very satisfying to start my family off with this kind of "stick to your ribs" breakfast.  It's soothing to my mama-ness.

Today's breakfast was Overnight Honey Apple Oatmeal.  We have a big clan, so I need to make a lot.  It's easy to cut back if you wish, but you can also just halve it, refrigerate it and eat it through the week.  (Just pour on a bit of milk or almond milk (etc) and heat in the microwave about 60 seconds, stir and enjoy!)

Overnight Honey Apple Oatmeal
serves 10
1 box McCann's Steel-Cut Irish Oats (or approximately 2.5 cups)
9-1/2 cups water
1/4 cup local honey
2/3 cup low-fat milk
3/4 cup chopped walnuts
2 oz. dried apples (or a handful of raisins or chopped dried figs)
Honey to drizzle
Yogurt, if desired

Stir the first five ingredients together in a crock-pot; then lay the apples on top.  They'll float to the top anyway, so I save a step and just put them there.  In the morning when they're soft and fluffy, you can cut them up easily if you wish.

Set the crock-pot on low and cook for 9  to 10 hours. 
A serving is about 1 cup; place in serving bowls ans drizzle with honey or maple syrup.  Serve with yogurt or milk as desired.  Refrigerate leftovers.

Options:  If your family can tolerate milk, it's very nice to sub in milk for half the water.  Or if you can afford the luxury, you can use 2/3 cup half-and-half instead of the 2/3 cup milk, that's even nicer.  You can also pour on a bit of light cream at serving time.

Note:  If you haven't ever had steel-cut oats, they look a lot different both raw and cooked.  Try to be open-minded about the experience!

Other oatmeal recipes we love:  Baked Oatmeal, Dr. Bircher's Museli
(we halve the white sugar in the baked oatmeal but otherwise it's perfect)

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