Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (9)
I didn’t have cloves or ginger so I used pumpkin pie spice – which in hindsight may not have been the best decision (but I wouldn’t call it the worst…it kinda worked). It was still pretty good :). I really liked the texture of the pineapple and the carrot. Will make again.
This is go to staple. Love the tropical profile! I replace the maple syrup with brown monkfruit and maple extract, due to diabetes.
Can you use old-fashioned oats?
I’m sorry that the only response you received was not an answer to your question. Yes, you can use old fashioned oats, though I’d recommend reducing the cooking time to 3-4hours on low since old fashioned oats don’t take as long to cook. The texture of course will not be the same as with steel cut oats.
Steel cut add a nutty flavor, texture. Steel cut also stay with you longer as they’re less processed and empty the stomach slower. I LOVE the chewy texture, I even substitute whole oats (groats) as they are even more chewy.
How long would this recipe last? Also, do you think it would freeze well in individual servings? This recipe sounds amazing! I can’t wait to make it, but my husband and son can’t eat it so I would be the only one. I would love to make this and freeze it if you think that would work.
I usually cook steel cut oats in a slow cooker and freeze individual portions. Never a problem. I re-heat in MW 2 minutes on high, stir, MW another minute, breakfast is served.
Can it be done in an insta pot??
I modified it for the IP. I modified the liquid to 1 cup milk, one cup water and the liquid from the pineapple juice. I cooked for 7 minutes and let it slow release for 20 minutes.