Easy slow cooker breakfast that's hearty and delicious.
- Carbohydrate 21.0178908485196 g
- Cholesterol 10.1677083376937 mg
- Fat 3.91561708506447 g
- Fiber 1.19904998855067 g
- Protein 0.525612917150702 g
- Saturated Fat 2.44180833439095 g
- Serving Size 1 1 serving (168g)
- Sodium 37.0421666856661 mg
- Sugar 19.818840859969 g
- Trans Fat 0.319502083500308 g
- Calories 115 calories
Step-by-step
- Place the steel cut oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar.
- Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).
Liquid Adjustments
Swapping water for whole milk alters the final starches completely, though dairy solids scorching along the ceramic rim remains a risk if the heat runs too high. Steel cut groats demand precise hydration compared to rolled varieties. The standard ratio sits near 3.5 cups of liquid to 1 cup of oats for a chewy bite. Scaling the liquid up toward 4 cups softens the grain further during an 8-hour cycle.Accompaniments and Contrast
Rich grains benefit from bright elements to balance the heavy sugar and butter notes. Cold Greek yogurt adds lactic acidity that cuts through the dense sweetness of cooked apples and raisins. Crisp toasted pepitas or chopped walnuts introduce a hard crunch missing from the soft pot contents. Keeping these toppings separate until serving preserves distinct textures.Historical Roots
Porridge stands as one of humanity's oldest prepared grain dishes, evolving from stone-ground Scottish primitive pots into overnight electric appliance cooking. Modern ceramic vessels hold steady low temperatures around 200 degrees Fahrenheit, gelatinizing starches slowly without scorching. Leftovers keep safely in a sealed glass container for up to four days in the refrigerator.
