Last winter, I decided to make something that could be hot and ready to eat at the end of a long run with our saturday running group. The best way to cook something while you’re out pounding the pavement for a couple of hours is to do it in a crock pot. The next decision was what to make…and what better reward for a 20 mile run is a piping hot bowl of blueberry steel cut oatmeal? Ever since the first time I brought it to share, it has been gaining in popularity and quickly becoming a staple as our post run refueling. We hope you enjoy it as much as we do!
- 1 cup steel cut oats
- 4 cups water
- 3/4 cup dried blueberries
- 1 tablespoon of cinnamon
- find a glass bowl that will fit completely inside your crock pot with the lid on
- fill crock pot (around bowl) with water until it is 1″- 1 1/2″ below the top of the glass bowl
- place all dry ingredients in glass bowl and stir while adding water
- turn crock pot on low and allow to cook overnight approximately 10 hours (this will allow the steel cut oats to fully absorb water and cook)
- when ready to serve, stir oatmeal until consistent (the overnight cooking process creates a coating on the surface from the cinnamon)
- add any toppings you enjoy like maple syrup or brown sugar
NOTE: you do not need to run long distances in frigid temperatures (last saturday it was 12 degrees) to have this breakfast meal, but it sure does make it taste that much better.