Cinnamon Pomegranate Steel Cut Oats
 
 
Cinnamon infused steel cut oatmeal with pomegranates, cranberries and pistachios made in the slow cooker or the stove-top. Makes an easy, healthy and delicious way to begin your day.
Author:
: Breakfast
Serves: 4-5 servings
Ingredients
  • 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
Directions
  1. Slow Cooker Instructions:
  2. 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.
  3. Stir gently with a wooden spoon in between to avoid sticking.
  4. Switch to warm setting and when ready to serve, top with pistachios or desired toppings and serve.
  5. Stove-top Directions:
  6. 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.
  7. 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.
  8. 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.
  9. Top with dried cranberries, pomegranate arils and pistachios or any other desired toppings and serve.
Notes
***Cook times on your slow cooker may vary depending on how powerful your slow cooker is. My oats are usually cooked at 2 hours on high and 3½ hours on low.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/cinnamon-pomegranate-steel-cut-oats/