Cherry Vanilla Irish Oatmeal
There’s no question that steel-cut oats are superior in flavour to instant oatmeal, but the extended cooking time, constant stirring and sticky pot to clean can put off even the most loyal oatmeal enthusiast. Using a slow cooker eliminates the stovetop surveillance and mess, plus the oatmeal can be kept warm for late risers.
April 8th, 2012
Normal 0 0 1 28 161 1 1 197 11.768 0 0 0 Excerpted from Canada’s Slow Cooker Winners by Donna-Marie Pye 2010 Robert Rose Inc. Reprinted with permission. All rights reserved.
- 4 Cups vanilla-flavored soy milk
- 4 Cups water
- 1 3/4 Cups steel-cut or large-flake (old-fashioned) rolled oats
- 1/2 Cups dried cherries or cranberries
- 2/3 Cups pure maple syrup, divided
- 1/2 teaspoons salt
- 1/4 teaspoons ground allspice
- 1/2 Cups fresh or frozen blueberries, thawed if frozen (optional)
- 1/2 Cups chopped pecans (optional)
In prepared slow cooker stoneware, combine soy milk, water, oats, cherries, 1/2 cup (125 mL) of the maple syrup, salt and allspice.
Cover and cook on Low for 8 hours or overnight.
Turn off slow cooker and stir in remaining maple syrup. Add additional water, if necessary, to achieve desired thickness. If desired, serve garnished with blueberries and pecans.