Here is a healthy and simple way to make a hearty breakfast before going to the gym or a 10k run. You can prepare this in a slow cooker in the evening and wake up to a bowl of tasty, hot oatmeal. Make sure to use steel-cut oats; if you use the old-fashioned type the consistency of the oatmeal will become very soft during the slow-cooking process.
Preparation
Combine water, steel-cut 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. For a stove top variation, you can decrease the above recipe in half 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 ½ hours, checking the water level in the bottom of the double boiler occasionally.
Ingredients
- 8 cups water
- 1/3 cup dried cranberries
- 1/3 cup dried apricots, chopped
- 2 cups steel-cut oats
- 1/4 teaspoon salt, or to taste
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