serves 16
1 slice per serving
slow cooker size/shape
5- to 6-quart oval
slow cooking time
2½ hours on high
Yes, you can use your slow cooker as a mini oven to bake tasty quick breads! The trick is to place the loaf pan on a rack or several balls of aluminum foil to raise it off the bottom of the slow cooker so your bread will “bake” evenly.
Cooking spray
1¾ cups white whole-wheat flour
1/3 cup firmly packed dark brown sugar
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon ground nutmeg
¼ teaspoon baking soda
1/8 teaspoon salt
1 cup very ripe mashed bananas (about 2 medium)
4 large egg whites
1/3 cup low-fat buttermilk
¼ cup canola or corn oil
1 teaspoon vanilla, butter, and nut flavoring or vanilla extract
¼ cup finely chopped pecans, dry-roasted
Lightly spray an 8½ × 4½ × 2½-inch loaf pan with cooking spray. Set aside.
In a large bowl, stir together the flour, sugars, baking powder, nutmeg, baking soda, and salt.
In a medium bowl, whisk together the remaining ingredients except the pecans. Add to the flour mixture, stirring until the flour mixture is just moistened, but no flour is visible. Don’t overmix; the batter should be slightly lumpy. Spoon into the loaf pan, gently smoothing the top. Sprinkle with the pecans.
Place a metal rack with short legs, such as a pressure cooker rack, or three or four 12 × 6-inch sheets of aluminum foil crumpled into balls in the slow cooker. Put the loaf pan on top. Cook, covered, on high for 2½ hours, or until a wooden toothpick inserted in the center of the bread comes out clean.
Let the bread stand for 5 minutes. Using a metal spatula, loosen it from the pan. Turn out onto a cooling rack and let cool completely, about 1 hour. For the best results, wrap the bread in plastic wrap and let the flavors blend overnight.
per serving
Calories 141
Total Fat 5.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.0 g
Cholesterol 0 mg
Sodium 109 mg
Carbohydrates 21 g
Fiber 2 g
Sugars 11 g
Protein 3 g
Dietary Exchanges
1½ other carbohydrate, 1 fat
serves 16
1 slice per serving
slow cooker size/shape
7-quart oval
slow cooking time
2 to 2½ hours on high
Pumpkin, dried cranberries, walnuts, and spices update a traditional steamed brown bread recipe. The result is moist and delicious.
Cooking spray
6 cups water
½ cup all-purpose flour
½ cup whole-wheat flour
½ cup cornmeal
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt
1/3 cup sweetened dried cranberries
1/3 cup chopped walnuts
¾ cup canned solid-pack pumpkin (not pie filling)
¾ cup low-fat buttermilk
2 large egg whites
¼ cup dark or light molasses
Lightly spray a 9 × 5 × 3-inch ovenproof glass loaf pan with cooking spray. Place a metal rack with short legs, such as a pressure cooker rack, or three or four 12 × 6-inch sheets of aluminum foil crumpled into balls in the slow cooker.
In a large saucepan, bring the water to a boil over high heat.
Meanwhile, in a large bowl, stir together the flours, cornmeal, baking soda, cinnamon, allspice, and salt. Stir in the cranberries and walnuts. Make a well in the center.
In a medium bowl, whisk together the pumpkin, buttermilk, egg whites, and molasses. Pour into the well. Stir just until the flour mixture is moistened, but no flour is visible. Don’t overmix. Pour into the loaf pan, gently smoothing the top. Cover tightly with aluminum foil. Secure with kitchen twine.
Place the pan on the rack or crumpled foil in the slow cooker. Pour the boiling water down the side of the crock until the water reaches midway up the side of the pan. Cook, covered, on high for 2 to 2½ hours, or until a wooden toothpick inserted in the center of the bread comes out clean. Carefully transfer the pan to a cooling rack. Discard the foil. Let the bread stand in the pan for 10 minutes. Turn out onto the cooling rack. Serve the bread warm.
per serving
Calories 92
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 0.5 g
Cholesterol 1 mg
Sodium 139 mg
Carbohydrates 17 g
Fiber 2 g
Sugars 6 g
Protein 3 g
Dietary Exchanges
1 starch
serves 14
½ cup per serving
slow cooker size/shape
3- to 4½-quart round or oval
slow cooking time
1½ hours on high plus 1 to 1½ hours on low
Making granola in the slow cooker produces an evenly browned, crisp cereal. This version is filled with good-for-you oats, flax seed, wheat germ, bran, and nuts. Be sure to make this recipe when you’re going to be at home so you can stir the granola every 30 minutes.
4 cups uncooked rolled oats (not instant)
1½ cups wheat bran cereal (not flakes)
½ cup ground flax seed
½ cup toasted wheat germ
½ cup raw shelled sunflower seeds
½ cup chopped walnuts
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ cup honey
3 tablespoons canola or corn oil
2 teaspoons vanilla extract
1 teaspoon almond extract
½ cup dried apricots, chopped
In the slow cooker, stir together the oats, bran cereal, flax seed, wheat germ, sunflower seeds, walnuts, cinnamon, and nutmeg. Set aside.
In a medium glass measuring cup, whisk together the honey and oil. Microwave on 100 percent power (high) for 40 seconds to 1 minute, or until the honey is melted. Stir in the vanilla and almond extracts. Pour over the oat mixture, stirring until moistened.
Cook, with the lid slightly ajar, on high for 1½ hours, stirring every 30 minutes. Change the slow cooker setting to low. Cook, with the lid slightly ajar, for 1 to 1½ hours, or until the mixture is golden brown, stirring every 30 minutes. Watch carefully during the last 30 minutes to avoid overbrowning.
Stir in the apricots. Spread the granola on a large rimmed baking sheet. Let stand for 2 hours, or until completely cool. Store in an airtight container at room temperature for up to one month.
cook’s tip: Cooking the granola on high at the beginning gets the browning started, and finishing on low with the lid partially open reduces the moisture.
per serving
Calories 262
Total Fat 11.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 20 mg
Carbohydrates 38 g
Fiber 7 g
Sugars 15 g
Protein 7 g
Dietary Exchanges
2 starch, ½ fruit, 2 fat
serves 6
2/3 cup grits and ¼ cup topping per serving
slow cooker size/shape
3- to 4½-quart round or oval
slow cooking time
3 hours on low, OR
1½ hours on high
Think out of the box the next time you want hot cereal for breakfast: serve sweet grits prepared in a not-so-traditional way. Fresh pear combined with almonds and dried cranberries makes a crunchy topping that contrasts nicely with the creamy grits. The grits don’t have to cook very long, but they will need to be stirred several times so they cook evenly and don’t have lumps.
Cooking spray
1 quart water
1 cup uncooked grits (not instant or quick-cooking)
¼ teaspoon salt
¼ cup sugar
2 tablespoons light tub margarine
1½ teaspoons vanilla extract
½ teaspoon almond extract
1 medium pear, diced
¼ cup slivered almonds, dry-roasted and coarsely chopped
2 tablespoons sweetened dried cranberries, finely chopped
Lightly spray the slow cooker with cooking spray. Pour in the water. Stir in the grits and salt. Cook, covered, on low for 3 hours or on high for 1½ hours, or until the grits are creamy and tender, quickly stirring every hour if using the low setting or every 30 minutes if using the high setting. Re-cover the slow cooker after each stirring.
Add the sugar, margarine, and vanilla and almond extracts, stirring until the margarine has melted. Spoon into bowls.
In a small bowl, stir together the pear, almonds, and cranberries. Spoon over the grits.
cook’s tip: If you have leftovers, refrigerate the grits and the topping in separate airtight containers for up to two days. For one serving, stir 3 to 4 tablespoons of fat-free milk into the grits. Reheat the grits in a small saucepan over medium heat for 3 to 4 minutes, or until heated through, stirring frequently. Top with the pear mixture.
per serving
Calories 196
Total Fat 4.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 133 mg
Carbohydrates 38 g
Fiber 3 g
Sugars 14 g
Protein 3 g
Dietary Exchanges
2 starch, ½ fruit, ½ fat
serves 6
½ cup quinoa, ¼ cup peaches, ¼ cup half-and-half, and 1 tablespoon almonds per serving
slow cooker size/shape
3-quart round
slow cooking time
2 hours on low, OR
1 hour on high
A bowl of hot quinoa topped with sweetened fat-free half-and-half and peaches makes a nutritious, protein-rich breakfast. The quinoa doesn’t need tending to while it cooks, allowing you to get yourself and the kids ready for the day while the slow cooker does the work. (See photo insert.)
Cooking spray
2½ cups water
1 cup uncooked quinoa, rinsed well under cold running water and drained
½ teaspoon ground cinnamon
1½ cups fat-free half-and-half
¼ cup sugar
1½ teaspoons vanilla extract
2 cups frozen unsweetened peach slices, thawed and sliced or diced
¼ cup plus 2 tablespoons chopped pecans, dry-roasted and coarsely chopped
Lightly spray the slow cooker with cooking spray. Pour in the water. Stir in the quinoa and cinnamon. Cook, covered, on low for 2 hours or on high for 1 hour, or until the water is absorbed and the quinoa is tender.
Just before the quinoa is ready, in a small bowl, stir together the half-and-half, sugar, and vanilla extract until the sugar has dissolved.
Spoon the quinoa into bowls. Top with the peaches. Pour in the half- and half mixture. Sprinkle with the pecans.
per serving
Calories 254
Total Fat 7.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 3.5 g
Cholesterol 0 mg
Sodium 65 mg
Carbohydrates 42 g
Fiber 4 g
Sugars 17 g
Protein 10 g
Dietary Exchanges
2 starch, 1 fruit, 1 lean meat, ½ fat
serve 6
1 cup per serving
slow cooker size/shape
3- to 4½-quart round or oval
slow cooking time
6 to 7 hours on low
You can put these ingredients into your slow cooker in no time at all right before bed. Waking up to a hot, cinnamon-scented breakfast will definitely get your day off to a great start!
Cooking spray
4¾ cups water
1½ cups uncooked steel-cut oats
1 large tart apple (about 8 ounces), such as Granny Smith, peeled and chopped (about 1 1/3 cups)
¼ cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt
Lightly spray the slow cooker with cooking spray. Put all the ingredients in the slow cooker, stirring to combine. Cook, covered, on low for 6 to 7 hours, or until the oats are tender and the water is absorbed.
cook’s tip: If you have leftovers, reheat in a small saucepan over medium-low heat, stirring occasionally and adding a small amount of water if the mixture seems too thick.
per serving
Calories 215
Total Fat 3.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 56 mg
Carbohydrates 41 g
Fiber 9 g
Sugars 12 g
Protein 6 g
Dietary Exchanges
2 starch, 1 fruit
serves 8
1 cup oatmeal and ½ banana per serving
slow cooker size
4- to 5-quart round
slow cooking time
7½ to 8½ hours on low
Having trouble getting the kids to eat a healthy breakfast? Serve peanut butter and banana oatmeal that has slow cooked overnight and watch them chow down.
Lightly spray the slow cooker with cooking spray. Put the water, milk, oats, brown sugar, 1 teaspoon cinnamon, and the vanilla in the slow cooker, stirring to combine. Cook, covered, on low for 7½ to 8½ hours.
At serving time, stir in the peanut butter until well blended. Spoon into bowls. Top with the banana slices. Sprinkle the cinnamon over all.
cook’s tip: Cover and refrigerate leftover oatmeal for up to three days. To reheat a single serving, spoon 1 cup oatmeal into a small microwaveable bowl. Microwave, covered, on 100 percent power (high) for 1 to 2 minutes, or until heated through, stirring once halfway through, and adding 1 to 2 tablespoons fat-free milk as needed for the desired consistency. (The oatmeal will have thickened in the refrigerator.)
cook’s tip on steel-cut oats: Whenever a slow cooker recipe calls for steel-cut oats, also known as Irish oats or pinhead oats, it is important to use them, not rolled oats. Steel-cut oats can withstand the long cooking time without getting mushy.
per serving
Calories 429
Total Fat 15.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 6.5 g
Cholesterol 1 mg
Sodium 40 mg
Carbohydrates 62 g
Fiber 11 g
Sugars 26 g
Protein 15 g
Dietary Exchanges
2 starch, 1 fruit, 1 other carbohydrate, 1 lean meat, 2 fat
serves 6
1 cup per serving
slow cooker size/shape
3- to 4½-quart round or oval
slow cooking time
4½ to 5 hours on low, OR
2 hours 15 minutes to 2½ hours on high
Company coming for brunch? Rev up the slow cooker early, then relax with a cup of coffee and your morning paper until your guests arrive.
Cooking spray
1 teaspoon canola or corn oil and 1 tablespoon plus 2 teaspoons canola or corn oil, divided use
1 3.5-ounce sweet Italian turkey sausage, casing discarded
1 pound frozen fat-free diced hash browns (lowest sodium available), thawed
1 large onion, diced
1 large green or red bell pepper, diced
1 cup egg substitute
¼ cup fat-free milk
½ teaspoon dried oregano, crumbled
½ teaspoon pepper (coarsely ground preferred)
1/8 teaspoon salt
1/8 teaspoon cayenne (optional)
1/8 teaspoon salt
½ cup shredded low-fat sharp Cheddar cheese
Lightly spray the slow cooker with cooking spray. Set aside.
In a medium nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the sausage for 1 to 2 minutes, or until browned, stirring frequently to break up the larger pieces. Set aside.
Put the hash browns, onion, and bell pepper in the slow cooker, stirring to combine and smoothing the top.
In a medium bowl, whisk together the egg substitute, milk, oregano, pepper, 1/8 teaspoon salt, the cayenne, and remaining 1 tablespoon plus 2 teaspoons oil. Pour over the hash brown mixture. Sprinkle the sausage on top.
Cook, covered, on low for 4½ to 5 hours or on high for 2 hours 15 minutes to 2½ hours, or until a knife inserted in the center of the casserole comes out clean. Turn off the slow cooker. Sprinkle the casserole with the remaining 1/8 teaspoon salt and the Cheddar. Let stand, uncovered, for 30 minutes for peak flavors and texture.
cook’s tip: Don’t skip the standing time; it’s very important. The casserole will be a bit dry and the seasonings won’t be blended in when you test it for doneness, but the liquid from the other ingredients will soak into the potatoes and create the desired texture during the standing time.
cook’s tip: To quickly thaw the hash browns, place them in a large colander and run them under cold water for about 20 seconds (it will take a little longer if your colander is small). Shake off the excess water.
per serving
Calories 185
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.0 g
Cholesterol 16 mg
Sodium 378 mg
Carbohydrates 19 g
Fiber 2 g
Sugars 4 g
Protein 11 g
Dietary Exchanges
1 starch, 1 vegetable,
1 lean meat, ½ fat