In a skillet, melt butter over medium heat. Add oats; cook and stir for 2 minutes or until toasted.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Toasting the oats before putting them in the slow cooker gives the oatmeal a rich, nutty flavor. The other thing we love about this recipe is that breakfast is hot and ready when you wake up.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee butter | ||
| 1 c. Hy-Vee steel cut oats | ||
| 3 c. water | ||
| 1 c. Hy-Vee whole milk | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ c. ground flaxseed | ||
| ¼ c. Hy-Vee brown sugar, packed | ||
| ½ c. fresh raspberries | ||
| ¼ c. Hy-Vee sliced almonds |
Things To Grab
- Skillet
- 1-1/2-quart slow cooker
- Hy-Vee nonstick cooking spray
Directions
Coat a 1-1/2-quart slow cooker with nonstick cooking spray. Add water, milk, toasted oats and salt to slow cooker. Cover and cook on LOW heat for 6 to 8 hours or until nearly all liquid is absorbed. Stir flaxseed into oatmeal.
Serve topped with brown sugar, raspberries and almonds. Or, watch our video on HSTV and learn new and exciting ways to top your oatmeal.
Nutrition facts
Servings
350 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 15mg
- Sodium: 180mg
- Total Carbohydrates: 50g
- Protein: 10g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 6%
0%
Iron 15%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Back to School 2015.