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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Steel-Cut Oats, Maple & Toasted Pecans
breakfast
overnight
vegetarian
slow-cooker
Steel-cut oats left overnight until every grain has swollen and softened, sweetened with dark maple and finished with pecans toasted separately for crunch.
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RECIPE
Steel-Cut Oats, Maple & Toasted Pecans
Steel-cut oats left overnight until every grain has swollen and softened, sweetened with dark maple and finished with pecans toasted separately for crunch.
Prep10 mins
Cook420 mins
Total430 mins
Servings8
breakfast
overnight
vegetarian
slow-cooker
Ingredients
- 2 cups steel-cut oats
- 7 cups water
- 1 cup whole milk
- 1/2 cup dark maple syrup
- 1 cup pecan halves
- 3 tbsp butter
- 1 tsp cinnamon
- 1 1/2 tsp kosher salt
Preparation
1
Butter the crock heavily all the way up the sides. Oats glue themselves to bare metal overnight and the cleanup is punishing.
2
Add the oats, water, cinnamon and salt. Do not add the milk yet — dairy left on heat for eight hours will separate and curdle.
3
Cook on low 7 hours. Do not lift the lid to check; every peek costs 15 to 30 minutes of heat.
4
Toast the pecans in a dry pan 4 minutes in the morning and chop them roughly.
5
Stir the milk, butter and maple syrup into the finished oats, loosening with more milk if they have set firm.
6
Top each bowl with the pecans at the table so they stay crisp.
Servings and Nutrition
Number of Servings in Steel-Cut Oats, Maple & Toasted Pecans8
Nutrition for 1 serving (1 1/4 cups)
420Calories (kcal)
10Protein (g)
58Carbs (g)
17Fat (g)
Protein 10.0g9%
Carbs 58.0g55%
Fat 17.0g36%