This post is sponsored by Almond Breeze Almondmilk.
Creamy steel cut oats with a hint of maple, brown sugar, vanilla and cinnamon. The most delicious, versatile oats that are cooked overnight and ready for your enjoyment in the morning.
What’s not to love about the idea of waking up to a warm, hearty breakfast already prepared for you?? If the smell alone doesn't peel you out of bed, it will only take a few bites to really awaken your senses and get you ready to face the day.
I've come to the conclusion that steel cut oats are best prepared in the slow cooker. I’ll be honest, cooking these oats stove top can be a bit of a pain. Steel cut oats take roughly 30 minutes to cook and my appetite is typically too impatient for that first thing in the morning.
Plus, slow cooking these oats gives them an extra creamy, fluffy consistency that just can't quite be obtained on the stove top. Using a mix of water and almond milk adds to the creaminess of the oats and gives them an extra dose of sweetness and calcium. Win-win!
If you’re not familiar with steel-cut oats, they are unrefined whole grain oats that are cut, as opposed to rolled, for a full, hearty texture and rich, nutty taste. They are rich in B-vitamins, calcium, protein and fiber. They look like tiny grains of rice or chopped up nuts. You can find them in most grocery stores in the same section as your typical old-fashioned oats.
The amount of maple syrup and brown sugar in the recipe adds just a touch of sweetness. I like to keep my oats pretty simple so that I can change up the toppings each morning. Some of my favorite combinations:
- Fresh berries, slivered almonds or chopped walnuts with shredded coconut (pictured above)
- Banana slices, peanut butter and honey
- Diced apples or pears with cinnamon, almond butter and golden raisins
- Blueberries, lemon zest and agave nectar -- ahem, blueberry muffin steel cut oats
The recipe makes roughly four servings so that's four delicious weekday breakfasts prepared in advance for you. Or you could double the batch and make enough to feed your family, as this recipe is 100% kid-friendly. All you have to do is pop a bowl in the microwave and add your favorite toppings.
And then, my friends, it is time to face-plant.
Slow Cooker Maple & Brown Sugar Steel Cut Oats
Makes four servings
- 1 cup steel cut oats
- 2 cups Almond Breeze Original Almond Milk
- 2 ¾ cups water
- 1 tablespoon light brown sugar
- 1 tablespoon pure maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Non-stick cooking spray
- Coat the inside of the crockpot with a good layer of non-stick cooking spray. Do not omit this step! Mine still stuck a bit with having sprayed a good amount. Add all ingredients and stir to combine.
- Cover and cook on low for 9 hours.
- After oats have cooked, transfer them to a large bowl and let them sit for at least 15 minutes before serving. The oats will still appear liquidy, but they will continue to thicken the longer they sit.
- To reheat, spoon a portion into a microwave-safe bowl and add an additional splash of almond milk. Microwave for ~2 minutes, stirring once half-way through. Top with toppings of choice.
- Oats will stay good refrigerated for ~3-4 days.
Nutrition Facts per Serving (¼th of recipe; slightly over 1 cup of prepared oats)
Calories: 197; Total Fat: 3.5 gm; Saturated Fat: <.5 gm; Cholesterol: 0 mg; Sodium: 134 mg; Carbohydrates: 31 gm; Fiber: 4.5 gm; Sugar: 10 gm; Protein: 5.5 gm
Sooo.... odd question. What size slow cooker should we use? I have a small (1-2 quarts, maybe?) slow cooker and I have the larger, standard 6-8 quart size.
Hi Kim, I usually use a 5 to 6 quart slow cooker, so I'd recommend going with the bigger option since the oats will expand. Hope you enjoy the recipe!