A warm, hearty breakfast that practically makes itself? Yes, please.
As part of her new Culinary Medicine Kitchen series, Hackensack Meridian Health’s own Kathryn Hamilton, registered dietitian at John Theurer Cancer Center, is serving up nutritious spins on global breakfast favorites.
Traditional versions are often loaded with sugar and light on fiber. But this slow cooker version keeps things simple, satisfying and freezer-friendly. It’s perfect for meal prepping ahead of a busy week, and you can easily customize it with your favorite healthy toppings.
Ingredients:
- 1 cup steel cut oats
- 4½ cups water
- ¼ cup brown sugar
- ½ teaspoon cinnamon
Preparation
- Use a small slow cooker (2.5 to 4 quarts) — oats will expand as they cook.
- Add all ingredients and stir well to combine.
- Cover and cook on high for 2 to 4 hours, stirring a few times as it cooks.
- Tip: Doubling the recipe? It’ll need more time.
- When finished, let it cool slightly before serving. Add milk or your favorite toppings if you’d like.
Tips to Make It Even Healthier
- Boost the fiber (and flavor!) with:
- Fresh berries
- Dried fruit like raisins or cranberries
- Chopped nuts
- Extra cinnamon
- Less sugar
Next Steps & Resources
- Recipe shared by the oncology dieticians at John Theurer Cancer Center
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