Slow-Cooker Maple Apple Oatmeal
On wintery, cold mornings in the months where we are all trying to be a bit healthier, I often feel I should be eating oatmeal. As a kid, I would see commercials with children being served steaming bowls of oatmeal by moms in sweaters and would start lobbying my mom for oatmeal the next time we were at the store. Here is the problem though. I always liked the idea of oatmeal more than actual oatmeal. Sure I love oatmeal bread and oatmeal cookies, but a bowl of oatmeal often was unsatisfying. I went through a phase of trying all sorts of different instant varieties, but never had the time or inclination to cook oatmeal on the stove. How could a packet full of dry instand oats and a bunch of sugary, fake stuff not disappoint at some level?
Over the last year or so I have been seeing all sorts of new approaches to oatmeal. I have saved recipes for baked oatmeal, oatmeal breakfast bars, oatmeal breakfast cookies, etc. It wasn’t until I started seeing recipes for oatmeal made in the slow cooker that I got really serious about trying oatmeal again.
When I read the post for “Slow Cooker Apple Cinnamon Oatmeal” by Julie from Table for Two on Baked By Rachel, I knew I had something I should try. Of all the instant oatmeal I have loved, I have always gravitated toward the apple-cinnamon or maple varieties. Sometimes I’d even make a bowl using a packet of each. (Am I daring or what?) For my first attempt at slow cooker oatmeal, I decided to combine these two favorite flavors. We were not disappointed in the results the first day or after reheating the next day. I hope you enjoy it too.
| Slow-Cooker Maple Apple Oatmeal |
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- 3-4 medium-sized apples, peeled, cored, and roughly chopped into 1-inch cubes
- 1½ cup milk
- 1 cup apple cider
- ½ cup water
- 1 slightly heaping cup of steel-cut oats
- 2 tbsp. maple sugar
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. salt
- Peel, core, and chop the apple. I cut each apple into eighths, cored it, peeled it, and then chopped it into pieces that were about 1 inch. Use any firm apple that you might use in a pie (Braeburn, Golden Delicious, Pink Lady). This time I used Pink Lady apples.
- Spray the inside of your slow cooker with cooking spray.
- Pour the liquids into the slow cooker.
- Stir in your dry ingredients.
- Cover and cook on low for 7 hours.
- When you open the slow cooker, stir, and serve immediately.
- Here is where the fun begins. Feel free to add dried cranberries, raisins, toasted pecans, or, if you feel a little naughty, a bit of maple syrup.
- If you wish to reheat this in the microwave, add a bit of hot water, syrup, or milk. Cover and microwave for 30 seconds (or using a reheat setting). You might need to stir and then heat for a few seconds more.
Kat has enjoyed baking and cooking for as long as she can remember. Her grandmother, Rita, was a great baker—especially of pies. Inspired by Rita, Kat began to be the one to bring dessert to family events. (Her grandfather, Stu, used to say that “Kat is bringing dessert” were some of his favorite words.) Often her family will hide the Christmas cookies she gives them when they have guests in the house. Her husband is a great tester of Kat Treats. When Kat is not baking or blogging, she works in higher education (but secretly dreams that some day she might open a treat truck or bakery/bookstore).
I can’t wait to try this! I’ve been wanting to try a slow cooker oatmeal for awhile now. Thanks so much for sharing! It’s been pinned! Have a great weekend!
I hope you enjoy it. It is a great way to start a cold morning.
Saw your oatmeal at Tutus and Tea Parties link party … looks yummy!! Thanks for sharing the recipe! Pinning
~Brenda @ ChattingOverChocolate.blogspot.com
So glad you found it. Let us know if you try it out.
This looks great and so much healthier than the premade stuff you get. So excited to try it! Visiting from a Pinteresting party and just pinned.
It is almost as easy as instant. Thanks for pinning. Let us know if you try it.