Close
Photo:Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Food Stylist: Breanna Ghazali
Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Food Stylist: Breanna Ghazali
Active Time:5 minsTotal Time:8 hrsServings:8Jump to Nutrition Facts
Active Time:5 minsTotal Time:8 hrsServings:8
Active Time:5 mins
Active Time:
5 mins
Total Time:8 hrs
Total Time:
8 hrs
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients8cupswater2cupssteel-cut oats⅓cupdried cranberries⅓cupchoppeddried apricots¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
8cupswater
2cupssteel-cut oats
⅓cupdried cranberries
⅓cupchoppeddried apricots
¼teaspoonsalt
DirectionsCombine 8 cups water, 2 cups oats, ⅓ cup dried cranberries, ⅓ cup dried apricots and ¼ teaspoon salt in a 5- or 6-quart slow cooker. Cover and cook on Low until the oats are tender and the porridge is creamy, 7 to 8 hours.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Food Stylist: Breanna GhazaliFrequently Asked QuestionsYes. If you use the stovetop, we recommend using a double boiler. You may have to halve the above recipe to accommodate the size of most double boilers. Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons chopped dried apricots and ⅛ teaspoon salt in the top of the double boiler. Cover and cook over boiling water for about 1½ hours, checking the water level in the bottom of the double boiler from time to time.This oatmeal is best served right out of the slow cooker, but if you have leftovers, they can be stored in the refrigerator. Any leftovers heat up nicely in the microwave. The oatmeal will continue to thicken as it sits, so you may need to stir in additional liquid to get it back to its creamy consistency.Yes, this recipe is gluten-free. While oats themselves are gluten-free, people with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as they are often cross-contaminated with wheat and barley.After cooking, you can top with additional sweeteners like honey or maple syrup, more chopped dried fruit, fresh fruit, chopped nuts or a dollop of Greek-style yogurt or peanut butter for extra protein.EatingWell.com, December 2024
Directions
Combine 8 cups water, 2 cups oats, ⅓ cup dried cranberries, ⅓ cup dried apricots and ¼ teaspoon salt in a 5- or 6-quart slow cooker. Cover and cook on Low until the oats are tender and the porridge is creamy, 7 to 8 hours.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Food Stylist: Breanna GhazaliFrequently Asked QuestionsYes. If you use the stovetop, we recommend using a double boiler. You may have to halve the above recipe to accommodate the size of most double boilers. Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons chopped dried apricots and ⅛ teaspoon salt in the top of the double boiler. Cover and cook over boiling water for about 1½ hours, checking the water level in the bottom of the double boiler from time to time.This oatmeal is best served right out of the slow cooker, but if you have leftovers, they can be stored in the refrigerator. Any leftovers heat up nicely in the microwave. The oatmeal will continue to thicken as it sits, so you may need to stir in additional liquid to get it back to its creamy consistency.Yes, this recipe is gluten-free. While oats themselves are gluten-free, people with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as they are often cross-contaminated with wheat and barley.After cooking, you can top with additional sweeteners like honey or maple syrup, more chopped dried fruit, fresh fruit, chopped nuts or a dollop of Greek-style yogurt or peanut butter for extra protein.
Combine 8 cups water, 2 cups oats, ⅓ cup dried cranberries, ⅓ cup dried apricots and ¼ teaspoon salt in a 5- or 6-quart slow cooker. Cover and cook on Low until the oats are tender and the porridge is creamy, 7 to 8 hours.
Frequently Asked QuestionsYes. If you use the stovetop, we recommend using a double boiler. You may have to halve the above recipe to accommodate the size of most double boilers. Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons chopped dried apricots and ⅛ teaspoon salt in the top of the double boiler. Cover and cook over boiling water for about 1½ hours, checking the water level in the bottom of the double boiler from time to time.This oatmeal is best served right out of the slow cooker, but if you have leftovers, they can be stored in the refrigerator. Any leftovers heat up nicely in the microwave. The oatmeal will continue to thicken as it sits, so you may need to stir in additional liquid to get it back to its creamy consistency.Yes, this recipe is gluten-free. While oats themselves are gluten-free, people with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as they are often cross-contaminated with wheat and barley.After cooking, you can top with additional sweeteners like honey or maple syrup, more chopped dried fruit, fresh fruit, chopped nuts or a dollop of Greek-style yogurt or peanut butter for extra protein.
Frequently Asked Questions
Yes. If you use the stovetop, we recommend using a double boiler. You may have to halve the above recipe to accommodate the size of most double boilers. Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons chopped dried apricots and ⅛ teaspoon salt in the top of the double boiler. Cover and cook over boiling water for about 1½ hours, checking the water level in the bottom of the double boiler from time to time.
This oatmeal is best served right out of the slow cooker, but if you have leftovers, they can be stored in the refrigerator. Any leftovers heat up nicely in the microwave. The oatmeal will continue to thicken as it sits, so you may need to stir in additional liquid to get it back to its creamy consistency.
Yes, this recipe is gluten-free. While oats themselves are gluten-free, people with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as they are often cross-contaminated with wheat and barley.
After cooking, you can top with additional sweeteners like honey or maple syrup, more chopped dried fruit, fresh fruit, chopped nuts or a dollop of Greek-style yogurt or peanut butter for extra protein.
EatingWell.com, December 2024
Rate ItPrint
Nutrition Facts(per serving)178Calories3gFat34gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Hilary Meyer
