Many people object to steel-cut oats because they’re more complicated. But you can’t get much easier than this – it cooks while you sleep! ~ Marlys
* As featured in Issue 10 of the Adventures with Tea eMagazine!
- 4 cups “An Apricot in Damascus” brewed tea
- 2/3 cup Dried apricots
- 1 cup Steel-cut oats
- 1/2 cup Milk
- 2 Tbsp Brown sugar
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Brew An Apricot in Damascus tea and set aside.
Cut dried apricots into quarters, then combine all ingredients in the slow cooker crock and stir. Cook on low setting for 7-8 hours, or until oatmeal is tender. Makes 8 servings.
To freeze leftovers for future breakfasts, simply fill snack-size zip baggies about 2/3 full, then squeeze out the air as you zip them and place in the freezer. To reheat, remove the oatmeal brick from the baggie and place in a microwave-safe bowl and heat on high for 2-3 minutes.
What we used to make & serve this recipe:
What was once thought of simply as a container for cooking roast beef or stew has now become a go-to appliance for busy households. You may find it so indispensable that you’ll need to purchase multiple shapes and sizes.