Steel cut oats are how I often start off my day. I love their chewy texture, slightly nutty flavor, and the world of possibilities when it comes to mix-ins and toppings. Steel cut oats are less refined than old-fashioned oats and nutritionally speaking, are pretty much the same. Steel cut oats are made from oat groats when steel blades cut the whole oat into smaller sections. Old-fashioned oats are oat groats that have been flattened. Oats are rich in protein and fiber, helping you stay fuller longer. You can eat less oats and consume fewer calories. Steel-cut oats also take longer to digest, causing less of a rise in blood sugar. They are also an excellent source of vitamins, minerals and antioxidants. Let’s get into this slow-cooker oatmeal featuring steel cut oats with a tropical twist inspired by one of my favorite Forks Over Knives recipes.

Makes 6 cups

Tropical Slower Cooker Oatmeal

INGREDIENTS

2 cups unsweetened oat milk, or any unflavored plant-based milk

2 cups of water

1 cup steel-cut oats

1 cup shredded carrots

1 8-oz. can crushed pineapple (in juice), undrained

½ cup raisins

¼ cup pure maple syrup

1 teaspoon ground cinnamon, plus more for garnish

½ teaspoon ground ginger

¼ teaspoon sea salt

⅛ teaspoon ground cloves

Unsweetened coconut flakes, toasted (optional)

Tropical Slower Cooker Oatmeal

INSTRUCTIONS 

1. In a 3- to 4-quart slow cooker stir together the milk and water.

2. Add the next nine ingredients: oats, carrots, pineapples, raisins, maple syrup, cinnamon, ginger, sea salt and cloves.

3. Cover and cook on low 3 to 6 hours or until oats are tender. NOTE: The original Forks Over Knives recipe says to cook 6 to 8 hours. My traditional oats (not quick cooking) only took 3:20 to cook. so check occasionally as cooking times may vary and to ensure the oats don’t overcook/burn.

4. Sprinkle servings with toasted coconut and additional cinnamon, if desired.