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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 245.7
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.3 mg
  • Total Carbs: 59.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Slow Cooker Steel Cut oats with Pears and Rasins calories by ingredient
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Slow Cooker Steel Cut oats with Pears and Rasins

Submitted by: TONISSA76

Introduction

This yummy budget conscience breakfast keeps me full until lunch time. You can add apples, peaches or plums if you so chose. You can also exchange vanilla for almond or amaretto extract. Endless combinations! This yummy budget conscience breakfast keeps me full until lunch time. You can add apples, peaches or plums if you so chose. You can also exchange vanilla for almond or amaretto extract. Endless combinations!
Number of Servings: 8

Ingredients

    2 cups Steel Cut Oats
    1.5 teaspoon of ground cinnamon
    6 cups of water
    2 medium pears peeled and chopped
    1.5 teaspoon of vanilla extract
    .5 cup of light brown sugar
    .5 cup of raisins

Directions

Peel, core and chop pears.
Put all ingredients in the crock pot and stir.
Cook on low for 6-8 hours depending on how much crunch you like.
When it is done I separate into 8 one cup containers to make my morning routine easier! (you could also put it in one big bowl if space is an issue.) When I am ready to eat I microwave for 2 minutes and sprinkle with a little brown sugar (this is not in the calorie count!) Enjoy

Number of Servings: 8

Recipe submitted by SparkPeople user TONISSA76.






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Member Ratings For This Recipe

  • I made this with Craisins versus raisins. I added a little more cinnamon and a splash a skim milk when I reheated it. I also added a 0.5 TBSP of ground flax seed to increase the fiber a little bit. I think next time I make this I'll add a bit of frozen juice concentrate to add a bit more flavor - 4/25/13

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  • This is a nice change from regular oatmeal. I also seperated it into 8 containers, it's so easy for those rushed mornings. - 9/23/12

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