Zucchini-chocolate cupcakes with cream cheese icing are a great solution to my conundrum of loving chocolate but not being the happiest with extremely rich meals in the summer.
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs 30 mins |
| Total Time: | 6 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups water
- 1 cup steel-cut oats
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons brown sugar (Optional)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup diced fresh peaches
Instructions
- Place water, oats, milk, butter, brown sugar, vanilla extract, cinnamon, and salt into an oven-safe bowl. Place the bowl into the bottom of a slow cooker. Fill the slow cooker with water up to the water level in the oatmeal bowl. Cover the slow cooker.
- Cook on Low until oats are tender, 6 to 8 hours.
- Stir in peaches with their juices. Cover and continue to cook on Low until warmed, about 30 minutes. Serve.
- Do not substitute anything for steel-cut oats.
- You can use half-and-half instead of milk, margarine instead of butter, and canned or frozen peaches instead of fresh.
- The bowl placed inside of my slow cooker prevents the drying out of the oatmeal. Not to mention it is much easier to clean the bowl. Sort of makes a double boiler.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 220 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Actually 10 stars. I made it just as stated. My husband rated it his favorite. I am not always a lover of steel cut oats, but I have to agree with him. So easy! I used jarred peaches, and I did add chopped walnuts.