Hungry Girl's Cheesy Oats

By catgirl

Combine water, oats and salt in a 4-6 quart slow cooker. Cover with lid and cook on low for 7-8 hours or overnight. Add remaining ingredients and cook an additional 30 minutes. Makes 4 servings.

Ingredients

• Stove-top version:
• 2 1/2 cups water
• 1/2 cup steel-cut oats
• 1/4 tsp plus 1 dash of salt
• 1/4 cup shredded reduced-fat cheddar cheese
• 2 tsp light whipped butter or light buttery spread
• 2 tbsp chopped scallions
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• dash of black pepper
• Slow Cooker:
• 4 cups Water
• 1 cup Steel Cut Oats or Organic Steel Cut Oats
• 1/2 tsp Sea Salt
• 1/4 cup shredded reduced-fat cheddar cheese
• 2 tsp light whipped butter or light buttery spread
• 2 tbsp chopped scallions
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• dash of black pepper

Details

Adapted from

Preparation

Step 1

Stove-top instructions:

1. In a medium pot, bring 2 1/2 cups of water to a boil.
2. Add oats and a dash of salt, and return to boil.
3. Reduce to a low simmer. Cover and cook for 40 minutes, or until thickened.
4. Add remaining ingredients, including remaining 1/4 teaspoon salt.
5. Cook and stir until butter and cheese have melted and entire dish is uniform, about one minute.

Slow cooker instructions:

1. Combine water, oats and salt in a 4-6 quart slow cooker. Cover with lid and cook on low for 7-8 hours or overnight.
2. Before serving, add remaining ingredients and cook an additional 30 minutes.