SLOW-COOKER CRAN-APRICOT OATMEAL
Make breakfast that tastes much fancier when you cook Slow-Cooker Cran-Apricot Oatmeal. You're in for a warm, fruity breakfast or brunch, courtesy of your slow cooker when you make Slow-Cooker Cran-Apricot Oatmeal. This combo is simply divine.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Place a liner in slow cooker as directed on package. Combine all remaining ingredients except nuts in prepared slow cooker; cover with lid.
- Cook on LOW 4 to 6 hours (or on HIGH 1-3/4 to 2-1/2 hours) or until oats are tender.
- Serve topped with nuts.
Nutrition Facts : Calories 400, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 8 g
CRANBERRY, CINNAMON, AND BROWN SUGAR STEEL CUT OATS
I love instant oatmeal 'raisins and spice' flavor, but I wanted better oats, so this is my own twist. This recipe is not 'quick,' but if you make this large amount, you can refrigerate in small storage containers for a quick and easy snack or meal. This oatmeal taste great hot but even tastes good cold when you are on the go.
Provided by Be Prime
Categories Main Dish Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large pot. Stir oats into boiling water and cook at a boil until the mixture begins to thicken, about 5 minutes. Season oats mixture with salt; stir.
- Reduce heat to low and simmer oats until beginning to soften, about 20 minutes.
- Stir milk, brown sugar, melted butter, and cinnamon together in a bowl with a whisk until smooth; stir into the oats mixture. Continue cooking the oats until tender, 10 to 15 minutes more.
- Stir cranberries into the oatmeal to distribute throughout the mixture; cook just until the berries are warmed, 2 to 3 minutes.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 50 g, Cholesterol 6.9 mg, Fat 4.9 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 2 g, Sodium 80.6 mg, Sugar 21 g
CRANBERRY PUMPKIN STEEL CUT OATS
This was surprisingly delicious. I've never tried steel cut oats, but if you're a regular like my Mom this is a special way to eat that makes them and festive for the holidays. Recipe courtesy of The Minimalist Baker.
Provided by AmyZoe
Categories Oatmeal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 and add cranberries to a small baking dish, along with orange and maple syrup. Toss to combine and set aside while the oven preheats.
- To a medium saucepan, add water and almond milk and bring to a boil. Once boiling, add oats and pumpkin puree and stir. Lower heat to a simmer, cover, and let cook for about 15 to 20 minutes, depending on how soft you prefer your oats.
- Add cranberries to the oven and bake for about 15 to 20 minutes total, or until burst and tender. .Once cooked, stir with a spoon and taste to see if it needs any more sweetness.
- Once the oats have finished cooking, remove from heat and add coconut sugar, cinnamon, pumpkin pie spice, ground ginger, and flaxseed meal. Stir to combine, adding a little more almond milk if too thick. Taste and adjust flavor as needed, adding more coconut sugar for sweetness, or spices for warmth.
- To serve, divide oats and cranberries between two serving bowls. ENjoy as is or add a spoonful of coconut cream or coconut whipped cream and toasted pecans. Best when fresh, though leftovers keep in the refrigerator for a few days. Reheat on the stovetop or microwave, adding more almond milk or water as they tend to dry out once refrigerated.
Nutrition Facts : Calories 435.8, Fat 7.1, SaturatedFat 1.1, Sodium 11.3, Carbohydrate 82.1, Fiber 14.4, Sugar 17.8, Protein 14.6
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- Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, until the mixture is very thick.
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