Slow Cooker Irish Oatmeal With Bananas And Berries Food

SLOW-COOKER IRISH OATS

Slow-Cooker Irish Oats image

Provided by Ree Drummond : Food Network

Time 8h10m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

4 cups frozen peach slices
2 cups steel-cut oats
2/3 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 cup sliced almonds
1 cup flaked coconut
2 cups golden raisins
1 cup whole milk
1/4 cup heavy cream
1 cup fresh blueberries
Honey, for drizzling

Steps:

Place the frozen peaches, oats, brown sugar, vanilla, salt and 8 cups water in the bowl of a slow cooker. Stir, set to low and cook for 6 to 8 hours or up to overnight.
Meanwhile, toast the sliced almonds and flaked coconut separately in dry nonstick skillets over medium heat, shaking the pans frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Let cool. Store, covered, until serving.
To serve, stir the raisins, milk and cream into the oat mixture. Spoon into bowls and garnish with the almonds, coconut, blueberries and a drizzle of honey.

SLOW-COOKER HEALTHY CRANBERRY-PECAN OATMEAL PORRIDGE

Slow-Cooker Healthy Cranberry-Pecan Oatmeal Porridge image

Prep this easy, fiber-packed breakfast porridge before you go to bed. All you need to do in the morning is give it a good stir and serve with maple syrup, cranberries and pecans. Add some low-fat eggnog for extra holiday cheer!

Provided by Food Network Kitchen

Time 8h10m

Yield 12 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray
1 cup steel-cut oats
1 cup wild rice
1/2 cup pearled barley or farro
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
Two 4-inch strips orange peel
1 cinnamon stick
3/4 cup dried cranberries
3/4 cup pure maple syrup
3/4 cup pecans, toasted and roughly chopped
Low-fat eggnog, for serving, optional

Steps:

Coat the inside of a 6-quart slow cooker insert with nonstick cooking spray. Add 12 cups cold water, the oats, rice, barley, salt, nutmeg, orange peel and cinnamon stick, and stir to combine. Cover and cook on low heat until the grains are tender but still have a bite, about 8 hours.
Thin out the porridge with hot water if desired. Ladle 1 cup of the porridge into twelve warm bowls and sprinkle each with 1 tablespoon cranberries, 1 tablespoon maple syrup and 1 tablespoon pecans. Top with some eggnog if using and serve warm.

Nutrition Facts : Calories 220 calorie, Fat 6 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 105 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 4 grams, Sugar 18 grams

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