SLOW COOKER GINGERBREAD STEEL-CUT OATS
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​5 1/2 cups water
1 1/2 cups steel-cut oats
2 tbsp fancy molasses
2 tbsp maple syrup
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
3/4 cup dried cranberries or raisin

1. Combine all ingredients except cranberries in a 6 quart slow cooker.
2. Cover and cook on low heat setting for 6 - 8 hours or until porridge is thick and creamy.
3. Uncover and stir in cranberries.  Serves 6.
 
Nutritional analysis per serving:
222 calories, 2.7 g fat, 5.9 g protein, 48.7 g carbohydrate, 4.9 g fibre, 391 mg sodium

 

Cook's Note: Look for steel-cut oats in natural food stores, specialty food stores or large grocery stores in the natural foods section or the aisle where oats are sold. If desired, 5 slices fresh ginger (1/8 inch thick each), 3 whole cloves and 1 broken cinnamon stick may be placed in a cheesecloth bag and added to the slow cooker instead of dried spices. Remove and discard cheesecloth bag and its contents and stir 1/4 tsp freshly grated nutmeg into porridge before serving.

 
Last updated on November 21, 2017