In the past, I have had a love/hate relationship with steel cut oats.  I hate how long they can take to cook on the stove top and it always seems crunchy (which I don’t personally like).  I decided to try cooking them in the crock pot and in doing so have solved all of my issues.  This double boiler method delivers yummy, creamy steel cut oats that will be ready to eat when you get up in the morning!  

Ingredients

• 1 cup steel cut oats
• 2 cups almond milk
• 1 3/4 cups water
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 1/4 tsp cinnamon

Peach Compote

• 2-15oz cans of peaches in juice
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• 3 tsp tapioca flour (you could substitute corn starch)
• 3 tbsp water

Instructions:

1. Find a pyrex bowl that will fit inside the middle of a large crockpot.
2. Add the steel cut oats, brown sugar & cinnamon and mix.
3. Add the almond milk, vanilla extract, & water to the bowl.
4. Set the bowl in the center of the crockpot and using a funnel, fill the crockpot with water until the water level is just below the rim of the bowl.
5. Turn the crockpot on low and cook overnight (approx 8 hours).

Peach Compote Instructions:

1. In a separate pan, add the peaches (including juice) & cinnamon. Bring to boil and simmer for 5-10 minutes to reduce.
2. In a small bowl/container, mix tapioca flour and water until dissolved. (I prefer tapioca flour over corn starch as it doesn’t seem to break down over time like corn starch does.)
3. Add the mixture to the pot and stir until thickened.
4. Remove from heat and mix in vanilla.
5. Store in refrigerator overnight & reheat in the morning to serve over the steel cut oats.

Using the above instructions for the steel cut oats, you can customize your oatmeal to however you like. It’s great with just a little brown sugar and butter or if you’re feeling in the mood for berries, try it with my berry compote!