Here is an easy way to wake up to a bowl of hot, nourishing oatmeal. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.
8 cups water
2 cups steel-cut oats, (see Ingredient note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste
- 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.
Nutrition per serving (1 cup) : 193 Calories; 34 g Carbohydrates; 6 g Protein.
Tips & Notes
Ingredient Note: Steel-cut oats, sometimes labeled “Irish oatmeal,” look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
From EatingWell Magazine: Winter 2004, The EatingWell Diabetes Cookbook (2005)
Slow-Cooker Moroccan Lentil Soup
Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.
2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 cups lentils
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice
- Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker.
- Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
- Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
- During the last 30 minutes of cooking, stir in spinach.
- Just before serving, stir in cilantro and lemon juice.
Nutrition per serving (1 1/4 cups): 152 Calories; 28 g Carbohydrates; 9 g Protein.
Recipe from EatingWell Magazine: January/February 2013