Steel cut oats are delicious and have a wonderful chewy texture. Their whole-grain goodness can’t be denied. Unfortunately, they take close to an hour to cook, which isn’t really an option on a busy workday morning. The great news is that steel cut oats make a great option for your slow cooker. Take your favorite recipe, pop the ingredients in a slow cooker, add a little extra water, and leave it overnight so you can wake up to a luxuriously creamy, chewy oatmeal that’s ready to enjoy. If you need a little inspiration, give this 3 Guiding Stars-earning Pumpkin Irish Oatmeal a try.
Calling all lovers of pumpkin and oatmeal: this recipe is for you. Gorgeous pumpkin bakes down into a spiced, nutrient-rich glaze that pairs perfectly with the nutty flavor of toasted oats.
Servings: 4 (409 G)
Prep Time: 10 min.
Cook Time: 45 min.
- 2 Tbsp. canola oil, divided
- 1½ cups steel cut oats
- 1 cup pumpkin puree
- 2 Tbsp. date puree
- 1 tsp. cinnamon
- 1 tsp. ginger
- ½ tsp. cloves
- ¼ tsp. nutmeg
- 2 cups skim milk
- 2½ cups warm water
- 1 tsp. vanilla
- ⅛ tsp. salt
- Preheat the oven to 375ºF.
- Heat 1 tablespoon of the oil over medium-high heat in an oven-proof lidded pan. Stir in the oats and fry them, stirring frequently until they smell toasted.
- Push the oats to the side and add remaining oil. Add in the pumpkin. Fry it in the oil, only stirring after about a minute.
- Stir in the date puree and spices and continue frying the puree until the color darkens slightly and the raw smell disappears.
- Pour in the milk and whisk everything to combine.
- Whisk in the water, vanilla and salt. Place a lid on the pan and put it in the oven. Bake for 35 minutes.
- Stir and allow oatmeal to sit for a few minutes to thicken and cool before serving.