CROCKPOT CHALLENGE ROUND 2 - Day 1: Carrot cake steel cut oatmeal

Back by popular demand, another crockpot challenge! I figure with yet another snow storm bearing down on the Boston area, there's no time like the present to break out the crockpot yet again and expand my crock pot repertoire.

So as you've probably noticed, I'm on a bit of a carrot kick lately. I'm choosing to embrace it. Better than a fried dough kick, right? 

So here's another yummy, belly-filling breakfast option courtesy of my equally carrot obsessed friend, Jane, who concocted a quick cook version of this. I devoured it this morning with a little maple syrup and have 2 packed up and ready to go for breakfast Monday and Tuesday. Enjoy!

Carrot cake steel cut oatmeal

Ingredients

3 c. liquid (I used 1 1/2 c. water & 1 1/2 c. almond milk but feel free to adjust based on your preference and how creamy you want it to taste)

1 c. steel cut oats

1/2 tsp salt

1-2 diced carrots

1/2 c. diced walnuts

1 Tbls brown sugar

1 tsp cinnamon (optional)

Directions

1. Spray the inside of crockpot with cooking spray (here's to easier cleaning!)

2. Peel carrots and dice carrots and walnuts. (I used the Cuisnart to chop them and then threw the walnuts in after the carrots were mostly chopped.)

3. Add oats, sugar, salt, diced carrots and walnuts to crockpot. 

4. Pour liquid over the top and mix lightly.

5. Cover and cook on low for 3 hours. It will look a little dried out on top when you open the slow cooker -> 

 But if you mix it up this is the end result (moist and delicious!) ->

If you like your oatmeal with more liquid you can either adjust in the cooking or add a little warm water or almond milk to the finished product.

* Makes roughly 3 good sized servings.