Irish oatmeal from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 283) by America's Test Kitchen Editors

  • steel-cut oats

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Notes about this recipe

  • aeader on January 01, 2021

    The oatmeal had a nice toasted, nutty flavor. I liked being able to make a large batch at once for breakfasts throughout the week, and not having to watch/stir constantly as I do when making oatmeal on the stovetop. I will be making this frequently and will try the other variations suggested with fruit, nuts, etc. I cooked on low for 4 hours. Edited to say that 8 cups water was actually not too much, as it thickened up more after being refrigerated. You can also freeze the prepared oatmeal without much effect on the texture.

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