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20 minute dinner recipes

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Overnight Oatmeal

http://www.eatingwell.com/recipes/overnight_oatmeal.html

From EatingWell:  Winter 2004, The EatingWell Diabetes Cookbook (2005)

Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.

8 servings, 1 cup each | Active Time: 5 minutes | Total Time: 7 to 8 hours (slow-cooker time) - 1 hour 35 minutes (stovetop time)

Ingredients

Preparation

  1. Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. Stovetop Variation Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

Nutrition

Per serving : 193 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 34 g Carbohydrates; 6 g Protein; 9 g Fiber; 77 mg Sodium; 195 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fruit

Tips & Notes