Who doesn’t want to catch a few more z’s in the morning? The main reason I get out of bed is to eat breakfast, and with slow cooker oatmeal it’s already made for you!
Breakfast is my favorite meal of the day so I’m pretty particular about what it is – meaning it must be delicious and satisfying. This slow cooker oatmeal, which is painfully simple, has become a breakfast tradition.
When I lived in Canada, the dark, freezing winter mornings made getting out from under the warm covers a little depressing. Rolling out of bed and having breakfast waiting gave me immediate comfort. It became a winter ritual. Slow cooker season you could say.
Now in Taiwan, the winter mornings can still be dark but are somewhat tropical compared to the Canadian standards. Yet I still feel like those winter months are for slow cookers. It’s embedded in the fabric of my being.
No matter the temperature outside, January still makes me want to curl up on the couch with slippers and blankets and warm, cozy foods.
What’s more cozy than creamy oatmeal?
Before I get into how to whip up this simple breakfast, a quick summary on the difference between steel cut oats and regular rolled oats.
Steel cut oats (also known as Irish oats) are the whole oat groat chopped into a couple of pieces without further processing. Although both kinds of oats have a similar nutritional profile, steel cut oats, because of their shape and minimal processing, are a little lower on the glycemic index than rolled or instant oats. Steel cut oats also have a nuttier flavor and take longer to cook than rolled oats.
Rolled oats on the other hand are the result of the oat groats being steamed, rolled, steamed again and often toasted. These guys are still a healthy choice but if you were torn between the two, I would choose steel cut for their flavor, texture and tummy-filling effect. The increase in surface area of rolled oats shortens the cooking time and so these two types of oats are not interchangeable in most recipes (including this one). Rolled oats are ideal for adding to baked goods or for making granolas and crisps.