My Portuguese bread. Dry and so right for dipping in winter soups. Just like this one that B made and the kids devoured before she got home!
After I scraped all of the oatmeal off the pot we quickly moved on to a chili. Tuesday nights are soccer nights and some games start early. As a result, we need something to be ready to spoon out and not be too heavy on the stomach when running 60 minutes later. Enter Betty Crocker’s …
The word from the kid is “yum!”. Seems the steel cut oats is the secret although while soaking the pot afterwards it seemed there was more oats to be cooked. The apple pieces and extra bits give it a nice texture and it sure is nice to wake up and smell good food all set for you. If you don’t mind the cleanup (yes, even with the spray) this is a good breakfast staple.
Here we go. No Crockpot blog is complete until you have done slow cook oatmeal. It seems to be the staple for breakfast. The pot is set. The alarm is ready for 11:00PM (7 hours of cooking) and we should be good to go. Seeing as I have no idea what a “flax seed” is we are skipping that (seriously, who has flax seed laying around their house?) The rest is dump and heat:
- 2 apples, peeled, cored, cut into ½-inch pieces (2-½ to 3 cups chopped)
- 1-½ cups fat-free milk
- 1-½ cups water
- 1 cup uncooked steel-cut oats
- 2 tablespoons brown sugar
- 1-½ tablespoons butter, cut into 5-6 pieces (optional)
- ½ teaspoon cinnamon
- 1 tablespoon ground flax seed
- ¼ teaspoon salt
“COOK”(sic) for 7 hours