Cinnamon Pomegranate Steel Cut Oats: cinnamon infused steel cut oatmeal with pomegranates, cranberries and pistachios made in the slow cooker or the stove-top.
Hey everyone, it’s Kelly back again from Life Made Sweeter, hope you all had a wonderful Christmas!
With all the holiday indulging going on, I thought I’d share a healthier breakfast option to help get you back on track for when January rolls around.
On a regular morning, I love starting my day with a steaming bowl of oatmeal made with steel cut oats. They make a warm and hearty breakfast that will give you the energy you need to get your day started. They are also high in fiber which helps to keep you full longer and reduce any cravings. Plus, it’s so easy to customize them with your favorite flavors and ingredients.
Steel cut oats do take longer to cook than regular old fashioned oatmeal but making these Cinnamon Pomegranate Steel Cut Oats in the slow cooker the night before means you can wake up to a healthy and delicious comforting breakfast that requires no effort at all!
Just toss the steel cut oats, pomegranates, dried cranberries, cinnamon and maple syrup along with water and your favorite milk. You can even use up the rest of your eggnog for some additional warm spices. Depending on how powerful your crock-pot is, just set it on low for 3-4 hours or high for 2-3 hours and keep it on the warm setting until you’re ready to enjoy.
Top with pistachios or your favorite nuts and any other fruit and you’ve got a cozy and delicious bowl of oatmeal to start your day and new year on the right track!
- 3½ - 4 cups water (depending on how creamy you like your oatmeal)
- 1 cup of milk of your choice or eggnog
- 1½ cups steel cut oats
- 4 tablespoons pure maple syrup
- 2 teaspoons ground cinnamon
- ¼ teaspoon of salt
- ½ cup pomegranate arils
- ½ cup of dried cranberries
- Pistachios or any other nuts of your choice
- Additional toppings of your choice
- Slow Cooker Instructions:
- Combine all the ingredients except for the pistachios in the slow cooker. ***Set on low and cook for 3-4 hours or high on 2-3 hours, until tender, but chewy.
- Stir gently with a wooden spoon in between to avoid sticking.
- Switch to warm setting and when ready to serve, top with pistachios or desired toppings and serve.
- Stove-top Directions:
- Use 3½ cups of water for firmer, more intact oat grains or 4 cups of water for creamier oatmeal. Pour the water and milk into a medium pot and bring it to a boil over high heat.
- Stir in the oats, cinnamon, maple syrup and salt and bring it back to a boil. Once the water is boiling, reduce the heat to low.
- Let the oats simmer for anywhere from 25 to 30 minutes, stirring occasionally and scraping the bottom of the pot. Cook until the oats are very tender and the oatmeal is as creamy as you like it — longer cooking will make thicker oatmeal.
- Top with dried cranberries, pomegranate arils and pistachios or any other desired toppings and serve.
Thanks for letting me share here with you again today!
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