Slow-Cooker Irish Oatmeal

I love breakfast. And there is just something about waking up to a hot breakfast (that you don’t have to cook)! Enter Top o’ the Morning Irish Oats, made with steel-cut oats.


This recipe is from one of Gooseberry Patch’s new cookbooks, “Slow Cooking All Year Round.” Don’t forget, I’m giving away a copy of this cookbook to one lucky reader, and today is your last chance to enter!



Slow-cooking is a great way to cook steel-cut oats. This type of oat is less processed than the rolled or quick-cooking oatmeal you might be used to, and they need to cook a lot longer. (Sort of like the difference between white rice and brown rice.) Using a slow cooker means you can have steel-cut oatmeal ready as soon as you get up, instead of having to cook it for an hour!

Start with 1 cup of steel-cut oats in your slow cooker.
Add 1 cup of raisins, or your favorite dried fruit. (If you’re using something bigger, like cherries, you’ll want to give them a rough chop first.) These raisins were a bit on the old side, but after a good hot overnight soak they were nice and plump again.


Add 4 cups of water and 1 cup of half-and-half. That’s it! Cover and cook on low for 8-9 hours.

We had this for breakfast on January 1. I mixed everything up before we went out on New Year’s Eve and stuck it in the refrigerator. When we got home I popped the crock in the slow cooker and turned it on. (I could even manage this after a few beers!)

The next morning, the oatmeal won’t look that great… I’m not sure if it’s the half-and-half or the raisins, but it does turn a light brown color, and the top may look a little dry. Give it a good stir, and you’re in business.


Top with whatever you like. I used cinnamon, brown sugar, and slivered almonds. Pecans would have been really good, too. Pick your favorites!


Here’s the printable recipe card:


Enjoy!

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