We’re big fans of the steel cut oatmeal at Jamba Juice, but I’ve been convinced that I can make it at home. I did my research and found some threads that said the cooked oatmeal can be frozen in individual portions. So I used Frugal Upstate’s recipe as a launching point. It’s got great texture, but I want to work on the flavors and especially the additions. Also, the timing is waaaay off. Maybe Jenn’s slow cooker is older than mine, but my oatmeal doesn’t take more than six hours, tops. I could never do it overnight.
So I have two tips for the time being: (1) experiment with cooking times and keep an eye on your slow cooker; and (2) if the oatmeal is sticking to the sides of the crock, stick the whole crock in the fridge – it will come off the sides much easier when it’s cold.
I’m going to keep working on a recipe I’m proud to post, but in the meantime, I would love to hear your suggestions on what toppings to use. So far, we’ve used brown sugar, raisins, dried cherries, dried cranberries, bananas, and nut-free homemade granola (not my personal favorite, but I can’t have nuts in the house for allergy reasons). Thanks!