The PA recommended microwaving steel cut outs for a quick breakfast, but I've slow cooked them in the past with good results and that's what I decided to go back to. I don't cook the oats with much in the way of added ingredients or any sweeteners, for that matter, as I prefer to add those things when I reheat them.
Slow Cooker Apple Almond OatmealYield:Approximately 5 1-cup servings
- 1 cup steel-cut oats
- 4 cups Almond Breeze Original Unsweetened Almondmilk Coconutmilk Blend
- 1 cup diced unsweetened dried apples
- ½ tsp salt
- 1 tsp ground cinnamon
- Coat slow cooker insert with cooking spray. Add all ingredients and stir to combine.
- Cook on LOW 6 hours, stirring occasionally.
When I reheated the oatmeal, I stirred in a little more almond-coconut milk to loosen it up and sprinkled it with flaked almonds and flaxmeal. I didn't add any sweetener as the oatmeal seemed sweet enough from the apples and almond milk blend.
Why almond milk? The PA recommended it as unsweetened almond milk is low calorie, contains no saturated fat or cholesterol, contains vitamins E and B12 as well as healthy fats that may help reduce my bad cholesterol levels. I'm not sure I'm ready to add the stuff to my tea, but it tastes just fine in oatmeal!