I make steel cut oatmeal regularly, we almost always have some in already made in the fridge. Since it takes about 1/2 hour to make, I make a four serving batch, and keep it in the fridge for a few days. I warm it up, add some soy milk and soy protein powder and the kids sprinkle on cinnamon and brown sugar and we are good to go. So when I saw this recipe that was in the slow cooker and sounded so good, I had to give it a try. The bonus is I had exactly the right amount of Vanilla soy milk, in drink boxes, that no one will drink ready to get used up. The original recipe called for dried cherries, good luck finding those, the only place I have ever seen them is in bulk stores, and I was not about to head out to get them, so I subbed in cranberries.
The kids usually don’t like fruit added to their oatmeal, unless it’s blueberries, so I usually disguise the apples I add, but doing it earlier in the cooking process so they turn into applesauce. But in this recipe the obvious fruit can’t be avoided. Don’t get me wrong, they like fruit, but when things mingle or get cooked together, that can be a bit dicey with them.
I am not sure I would make this again, I will have to try what’s left tomorrow to confirm, but since I am procrastinating eating and photographing it, I just don’t think so! I don’t think there is anything wrong with the recipe. I did find it a bit too sweet and the vanilla soy flavour a bit too strong. It also got a little burned in the slow cooker, thus making it more wasteful and a bigger clean up than the stove top method.