Serves 2; Serving size 1 1/4 cups; Calories per serving: 205
- Carbohydrate 42.40717 g
- Cholesterol 9.8 mg
- Fat 2.60487 g
- Fiber 11.8953002376556 g
- Protein 5.56587 g
- Saturated Fat 1.63206 g
- Serving Size 1 1 Recipe (259g)
- Sodium 331.155 mg
- Sugar 30.5118697623444 g
- Trans Fat 0.162253 g
- Calories 205 calories
Step-by-step
- spray your crockpot with a nonstick spray
- throw in all ingredients
- cook on low for 6-8 hours
Steel-cut oats present a paradox when transferred to a slow cooker. While the ingredient list reveals a straightforward combination of grains, liquid, and squash, it conceals the chemical changes occurring during a six-to-eight-hour simmer. Unlike rolled oats, which are steamed and flattened for rapid hydration, steel-cut oats consist of dense groats that require sustained heat to soften without disintegrating.
Controlling Texture in the Slow Cooker
Achieving the correct mouthfeel relies entirely on the starch-to-liquid ratio. Almond milk provides a lighter starch medium than dairy milk, which means the structural integrity of the oat depends heavily on the gelatinization of amylose during the low-temperature cook. Pumpkin puree introduces natural pectin, thickening the surrounding liquid while adding moisture. To prevent scorching along the ceramic edges where hot spots naturally occur, coat the interior thoroughly with oil or nonstick spray before adding any dry components. If the finished porridge appears too thick after eight hours on low, stir in warm almond milk two tablespoons at a time until reaching the desired consistency.
- If the oats remain too chewy after eight hours, the cooking temperature may be too low; verify your slow cooker reaches a gentle simmer point of 185 degrees Fahrenheit.
- Store leftovers in an airtight glass container in the refrigerator for up to four days, adding a splash of liquid before reheating on the stovetop.
- Substitute coconut milk for up to half of the almond milk to increase fat content and yield a richer, glossier finish.
