WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, October 23, 2014

CRANBERRY-APRICOT OVERNIGHT OATMEAL

Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are the toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in this slow-cooker oatmeal recipe.


  • 8 cups water
  • 2 cups steel-cut oats
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots, chopped
  • 1/4 teaspoon salt, or to taste


Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker; put lid on cooker.

Cook on low  7 to 8 hours until the oats are tender and the porridge is creamy.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.