Try this Slow Cooker Overnight Pecan Pie Oatmeal recipe.
- Carbohydrate 5.26268332793452 g
- Cholesterol 0 mg
- Fat 9.8126208333226 g
- Fiber 1.30800005197525 g
- Protein 1.2507874999978 g
- Saturated Fat 0.843232499998068 g
- Serving Size 1 1 recipe (22g)
- Sodium 0.735208332337 mg
- Sugar 3.95468327595927 g
- Trans Fat 0.459843749999999 g
- Calories 107 calories
Step-by-step
- Grease slow cooker.
- In a large bowl, stir together oats, water, milk, brown sugar, and maple flavor.
- Pour into slow cooker (I used a 2 quart).
- Cover, and cook on low for 6-8 hours.
- To serve, top with additional brown sugar, real maple syrup, and chopped pecans.
Long cooking times for whole grains require managing moisture loss to prevent scorching along the ceramic perimeter of the vessel. Steel cut oats demand a higher liquid ratio than rolled varieties, typically absorbing nearly four cups of water and milk per single cup of grain over an extended period. Grease the interior insert thoroughly with butter or neutral oil before adding the mixture. Setting the heating element to low for six to eight hours ensures the starch gelatinizes fully without breaking down into a gummy paste. Using evaporated skim milk provides concentrated dairy solids that enrich the porridge without curdling during the prolonged heat exposure. Fresh pecans yield a crisp texture and bright, oily aroma, whereas stored nutmeats stored at room temperature often develop subtle rancidity due to high oil content. Toasting the pecans for eight minutes at 350 degrees Fahrenheit before serving restores their volatile compounds and adds structural contrast to the soft grain base.
