Slow-Cooked Steel-Cut Oats

It wasn’t until I began my deep interest in plant-based health that I started paying attention to all the different kinds of grains at whole foods stores and farmer’s markets. Luckily, WinCo had some of these babies. I really thought I would have to make an extra stop on my grocery run.


When I first saw them, I was taken back to memories of necklace-making at girls camp. I guess we didn’t always have the fanciest supplies, but they kind of look like beads!

Here’s what I did with them:


  • 1 cup steel-cut oats
  • 2 cups chopped apple (I left the peelings on–more fiber!)
  • 1 cup raisins
  • 1 cinnamon stick
  • 4 cups of water


Combine all ingredients in a 2-4 quart slow cooker (I don’t know how big mine is, but it worked just fine). Cook for 8 hours, or until the oats are tender. Remove the cinnamon stick before serving.

I just hit start before I went to sleep on Saturday night, and we had a delightful cinnamon-y smell to awaken to! Perfect for Sunday morning.

The original recipe, adapted from “Forks Over Knives — The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year”, called for dried apple, and dates instead of raisins, but I made do with what I had. And it turned out great! The picture wasn’t so brilliant, because the steam kept messing me up and I was in a hurry before church.


I feel like there are tons of great-tasting breakfast recipes for nutritarians, but it’s always good to have some variety so you don’t get bored. I think I’ll try a mixture of raisins and dates next time, just to explore the new flavors.

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