I’m still here! My life has been in a world wind since having my precious daughter and for that I am thankful for all things slow cooker. Prior to having her, I decided to make a TON of frozen slow cooker meals, even though everyone told me I was going a little extreme. Well, I am thankful that I did. I’m also thankful that I found a slow cooker steel cut oatmeal recipe that cooks up in about four hours (you can make it overnight if you have a timer on your slow cooker – I unfortunately do not).
With a basic steel cut oatmeal recipe, I’ve been able to create new versions of my favorite flavors, so having oatmeal every morning hasn’t gotten boring! This version reminds me of the Panera Bread’s cranberry orange muffin that I bought at the beginning of the autumn season and I absolutely fell in love. It was sweet with the perfect amount of tartness. However, since Panera is an hour away from me, I was only able to enjoy it once. Well, not any longer!
Cranberry Orange Steel Cut Oats
serves 4 (I separated the servings into microwaveable containers – adding a little more milk after heating makes it just as creamy as the first serving!)
- 1 c steel cut oats
- 2 c orange juice (I used simply orange medium pulp)
- 2 c cashew milk, unsweetened
- 1/4 c honey
- 1/2 c cranberries
- 1 tbsp cinnamon (yes a full tbsp)
- 1 tbsp pure vanilla extract
- 1/8 tsp salt
- almond slices (for serving)
Combine all of the ingredients except for the almond slices and set your slow cooker for 4 hours. Allow it to cook. Serve with almond slices.