This recipe is SO DANG GOOD. And I have now upgraded it to give you THREE WAYS to make this oatmeal! I always do option 1: the double boiler method, but you can do option 2 or 3.
VARIATION: Instead of the raisins, add 3 small apples, peeled and diced (or 2 large) and if you really want to kick it up a notch, use apple cider instead of water! (Ok, confession, I haven’t tried cider yet, I just thought of it, but I don’t know why you can’t sub cider for water and I bet it would be amazing!)
Makes about 8 – 1 cup servings and lasts in the fridge at least a week (I let it go longer sometimes).To reheat just microwave for about 1 ½ minutes; if it seems too hard/thick, add a little extra coconut oil to and stir it through. Top with whatever you like! Fresh fruit, PB, nuts, etc.
Combine all ingredients in the crock pot and stir well. Cook on low for 8 hours. Come back and stir well. Some of the oatmeal will likely stick to the sides and the bottom of the crock pot; this is normal!
Combine all ingredients in a large pot on the stove. Bring everything to a boil and then lower to simmer. For quick-cooking steel cut oats, it took around 10 minutes. For regular steel cut oats it takes longer, around 20 minutes.
They do seem a little thick/congealed at the end, or when stored in the fridge, but a splash of milk or water when microwaved brings them back to life.
3 cups water
3 cups milk (I used unsweet vanilla almond milk)
1 ½ cups steel-cut oats (must be steel-cut; normal oats won’t work the same)
¾ cup raisins
½ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon kosher salt
2 tbs chia seeds
¼ c coconut oil
Instead of the raisins, add 3 small apples, peeled and diced (or 2 large) and if you really want to kick it up a notch, use apple cider instead of water! (Ok, confession, I haven’t tried cider yet, I just thought of it, but I don’t know why you can’t sub cider for water and I bet it would be amazing!)
Mom to four wonderful little people. While they sleep, I cook.