Meg Makes: Recipe for No-sugar-added Steel-cut Oatmeal
This fall, for health reasons, I’ve cut way back on my sugar consumption.
While I’m disappointed not to be sipping any pumpkin pie latte or eating slices of apple pie at this time of year, I did come up with a breakfast recipe that still tastes of autumn but doesn’t include added sugar.
It calls for steel-cut oats, a less-processed oatmeal than old-fashioned or instant oats. I love steel-cut oatmeal. It’s chewier and creamier than its flatter counterpart and can be made overnight in the slow cooker. The finished product can be refrigerated and reheated without losing its texture, which means you can make this recipe once but possibly enjoy it for a few mornings.
You can also add sugar to taste. My husband adds about a tablespoon of brown sugar and likes how it tastes. However, if you’re avoiding sugar like me, the apple and spices give it enough flavor that you don’t need to add it.
No-sugar-added Steel-Cut Oatmeal
1 1/2 cups steel-cut oats
4 cups water
1 apple, peeled and sliced
1 tablespoon apple pie spice
Other items, like walnuts or dried cranberries, to taste
Spray a small slow cooker (I use the 2-quart variety) with cooking spray, or put in a plastic slow cooker liner if you’re so inclined. Add oats and water — you may not fit a whole 4 cups of water if you’re using a 2-quart slow cooker, but that’s OK. Just fill to the top.
Add sliced apple and apple pie spice and any other additions you’d like. Give it a quick stir and let cook on low overnight for the next morning’s breakfast.
Apple photo is by News-Gazette photographer Heather Coit