For St. Patrick's day breakfast, I decided to make McCann's Irish Oatmeal in my crockpot overnight. Many bloggers have said that the best way to keep the oatmeal from burning at the edges is to put an oven safe bowl inside the crockpot on foil or canning rings and fill about half way with water. I have also read that there is some issue with cracking when the two pots are not separated, hence the foil or rings. So here is the setup...
This cooked about 9 hours, and this is what it looked like in the morning. You can't see it here, but mine is sitting on about 4 large canning rings. And yes, that is a souffle dish.
Ingredients:
1 cup steel cut oats
4 cups water
2 small apples, peeled an diced
1/4 c pecans, chopped
2 tsp vanilla
1 tbsp cinnamon
1/2 c. maple syrup or brown sugar
1/4 tsp nutmeg, you can use more but I'm not wild about nutmeg
pinch of salt
Just follow the set-up for the crockpot that I described, or not, if you are feeling rebellious. It's your crockpot, so do what ye like. Mix everything together in an oven proof bowl and put it in the crockpot on low for at least 8 hours. You could add raisins or more apples, even more sweetener if you like. 'Twill be ready in the morning.
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