I love oatmeal! I love steel cut oatmeal even more, especially for its nutty taste. I am the only one in my house who eats oatmeal…it’s totally a crime. Is it a guy thing? Does anyone else’s men happily eat oatmeal? I shouldn’t complain because I can make a big pot of this and it will last me the week.
Steel cut oats take longer to cook than traditional oatmeal, 30 minutes if it is presoaked. Making it in the slow cooker overnight is the perfect way to have breakfast ready when you wake up. This is especially great if you have a house full people. Breakfast comes together in a snap.
Now, are steel cut oats healthier than old-fashioned rolled oats or quick-cooking oats? I don’t think so. I prefer the steel cut for the nuttier taste and the hearty, chewy texture . They are all whole grains with about the same amount of protein, fiber, calories and other nutritional properties. So, make sure to eat what you like.
I think the only differences between steel-cut, rolled and instant oats are their glycemic impact. Instant or quick-cooking oats have a much higher glycemic index, likely because they are rolled really flat. This basically means you will be hungrier sooner when you eat the more processed oats. Stick with the steel cut and rolled to stay fuller longer.
I garnished with almonds to give a nice crunch and added toasted wheat germ for a little extra health boost.
Are you familiar with Chinese Five Spice? I love it in savory and sweet dishes. It’s the perfect blend of cinnamon, star anise, fennel seed, Szechwan pepper and cloves. It’s mild enough for this recipe…lending a background flavor I love.
Pure maple syrup was the crowning touch. It added the perfect sweetness. I also used vanilla flavored rice milk as the liquid. You could also use vanilla flavored soy or vanilla almond milk if they have it. And come to think of it…vanilla flavored regular milk would work too!
Start your day right.
Slow Cooked Chinese Five Spice Steel Cut Oats
- 2 cups dry Irish steel cut oats
- 1/2 cup brown sugar, packed
- 1/4 cup golden raisins
- 2 Tablespoons toasted wheat germ
- 2 Tablespoons Chinese five spice powder
- 8 cups vanilla rice milk
- maple syrup
- slivered almonds
- Add oats, brown sugar, golden raisins, wheat germ, five spice powder, and rice milk to a slow cooker (6-7 quart). Cook on low (overnight) for 6 hours.
- Serve with slivered almonds and maple syrup. Keep leftovers in the fridge and reheat in microwave.
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