Chef Gordon Ramsay Recipes – Here is an easy way to serve a crowd a hearty breakfast. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.
You Will Need
- 8 cups water
- 2 cups steel-cut oats (see Tip)
- 1/3 cup dried cranberries
- 1/3 cup dried apricots, chopped
- 1/4 teaspoon salt, or to taste
Tip: Steel-cut oats, sometimes labeled “Irish oatmeal,” look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk—that have been cut in two or three pieces.
Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.
Per serving: 188 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 34 g carbohydrate;
3 g added sugars; 6 g protein; 9 g fiber; 80 mg sodium; 197 mg potassium.
Carbohydrate servings: 11/2
Exchanges: 2 starch, 1/2 fruit
Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut
oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.