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Author Notes: Slow-cooker as bain-marie! This is an effortless, hot family breakfast that lets us sit down together before charging forth on weekdays. We change up the flavourings, but tend to break out the almond butter & honey at least once a week. —ying
Food52 Review: We'll admit that before this week, we were somewhat bemused by the recent slow cooker revival. Ying's porridge helped change our minds. We love her idea of using a slow cooker as a bain marie, and what better way to be greeted on a chilly morning than with a steaming batch of steel cut oats, ready for a dollop of rich, toasty almond butter and a swirl of honey. (If you don't have almond butter, any nut butter will do.) We'll take this over Wheaties any day. - A&M —The Editors
- 2 cups water
- 1 cup whole milk
- 1/2 cup steel-cut oatmeal
- 1 pinch salt
- 1/4 cup almond butter
- 2-3 tablespoons flavourful honey
- In a 4-cup glass measuring jug, stir together the water, milk, steel-cut oatmeal and salt. Place in a large slow-cooker, add enough cold water to come halfway up the side of the jug (less is fine, because there's so little evaporation with a slow-cooker), switch on "low" and go to bed.
- In the morning, stir in the almond butter and honey. There will be a tablespoon's worth of grain clumped together at the bottom of the glass jug; it is fully cooked, though, and needs only to be mixed in. Serve. You'll have a halo of warmth around you for the rest of the morning.
- Your Best Porridge Contest Winner!
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