Back in my days as a nutritional consultant with The Rob Nevins Plan (what’s now called ‘The Skinny Switch Secret’), I learned how great steel-cut oats are for you. High fibre, low glycemic index… the down side was cooking them. If you thought brown rice was a pain in the ass, you’re in for a new level of Hell with steel-cut oats.
Then I stumbled across an article online about cooking steel-cut oats (sometimes called Irish Oatmeal) in a slow cooker. The article claimed that the process gave you all the creamy goodness, without all the hassle – turn it on, go to bed, wake up and turn it off! That’s exactly my speed!
Then I set about trying to find exactly the right recipe, because there are dozens of them. That’s where this post (first in a series) comes in, as I try to find the right combo.
I should say at this point that with traditional oatmeal (the instant kind in the envelopes), I’m a huge fan of two flavours: Apple & Cinnamon, and Raisin & Brown Sugar. But for breakfast food, comparing steel-cut oats to instant oatmeal is like putting a Mercedes up against a Yugo. So with your help, I’m going to stumble around until I find the right recipe.
Let’s dig in!
Related articles
- Oatmeal in Jars: Make a Week of Breakfast in 5 Minutes (thekitchn.com)
