Old-Fashioned Irish Oatmeal
There's no question that steel-cut oats are superior in flavor to instant oatmeal, but the extended cooking time, obligatory stirring, and sticky pot to clean can put off even the most loyal oatmeal enthusiast. Using a slow cooker eliminates the stove-top surveillance and mess. Plus, the oatmeal can be kept warm for late risers.
- 4 cups vanilla soymilk
- 1 ¾ cups steel-cut oats
- ½ cup dried cherries
- ½ cup plus 3 Tbs. maple syrup, plus more for drizzling
- ½ tsp. salt
- ¼ tsp. ground allspice
- ½ cup blueberries, optional
- ⅓ cup chopped pecans, optional
1. Coat 4-quart slow cooker with cooking spray. Combine soymilk, oats, dried cherries, 1/2 cup maple syrup, salt, allspice, and 4 cups water in slow cooker. Cook on high 2 to 4 hours.
2. Turn off slow cooker, and stir in 3 Tbs. maple syrup. Add water as necessary to achieve desired thickness. Serve garnished with blueberries and pecans, if desired.