Steel-Cut Oatmeal with Chocolate-Bacon Topper
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  • 6 cups water
  • 2 cups steel-cut oats
  • 1/2 cup sugar-free maple-flavor syrup
  • 1/4 cup dried cranberries
  • 1/4 cup miniature semisweet chocolate pieces
  • 4 slices bacon (crisp-cooked, crumbled and cooled)


  1. In slow cooker combine the water, oats and 1 tsp. salt. Cover and cook on low-heat 5 1/2 to 6 hours or on high-heat setting 3 to 3 1/2 hours. **It’s best to set it before going to sleep and then you wake up, breakfast is ready!
  2. For the topper, stir together syrup and dried cranberries; just before serving, stir in chocolate pieces.
  3. To serve, top individual servings with topper and sprinkle with crumbled bacon.
  4. To store: Store leftover oatmeal in an airtight container in refrigerator up to 3 days. To reheat one serving, place 2/3 cup oatmeal in a microwave-safe bowl. Add 1 to 2 tbsp. water or milk; stir to combine. Microwave 1 1/2 to 2 minutes or until heated through. (Or place oatmeal in a small saucepan, stir in 1 to 2 tbsp water or milk, and heat through on range top.)



2016 cal


47 g


347 g


64 g
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