Since getting my slow cooker, I’ve been trying to find recipes to use it with. From desserts to savory dinner dishes to breakfast, there’s so many to choose from and experiment with. A couple weeks ago, I tried one for slow cooker apple cinnamon oatmeal and ever since I’ve made it off and on for weeks now. It’s my new favorite recipe!
For this recipe, use steel cut oats, which are whole grain oats that have been chopped into thick pieces. The quick cooking Quaker oats that I know and love are steamed, rolled, steamed again and then toasted, producing the flattened flakes. Steel cut oats have a slight health advantage over rolled oats as they have a lower glycemic index. They also take longer to cook which in this case works to your advantage.
Sundays, I’ll usually make a batch of it, letting it simmer for six hours while I’m out and about or letting it go while I sleep during the night. Once it’s cooked, I’ll portion it into tupperware et voila, I’ve got breakfast for the week! Just heat it up, add a splash of milk and I’m satisfied all morning.
And as I’ve recently learned, it’s perfect for seasonal additions. Cranberries, pecans or walnuts and apples for the winter or peaches or berries in the summer.
It’s a super easy recipe with a lot of potential for variety and one I’m happy to keep in my back pocket for years to come!
- 2 apples, peeled, cored, cut into ½-inch pieces
- 1-1/2 cups milk
- 1-1/2 cups water
- 1 cup uncooked steel-cut oats
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary).
- Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.