This would be slow cooker recipe number two for this week- I’m killin’ it. I’ve been seeing and pinning about a million and one versions of oatmeal. No-cook, baked, refrigerator, overnight.. pumpkin pie, banana bread, peaches and cream, carrot cake, honey nut.. you name it, I’ve got it pinned somewhere on my breakfast board. To me a warm bowl of anything in the morning makes for a great start to the day.
Lately peanut butter and banana toast is all I can think about when I wake up in the morning, so that has been a routine breakfast for me for the past month or so. I’ll switch it up and have fruit or Greek yogurt to go with, but the PB toast is always a constant.
Until this morning.
Before heading to bed, I threw my ingredients for this overnight oatmeal into the slow cooker and let it cook away. One of the pure joys of being 25 weeks pregnant, is that I am up and down all night long- bathroom breaks, and in between, stops to the kitchen for something to cure the insane dry-mouth I have around 2:30am, and again about 4am.
It is a vicious cycle that I can do nothing about: drinking and peeing- over and over again. Between my potty breaks and fridge runs, I got pleasant whiffs of cinnamon and brown sugar..
For whatever reason I had been putting off the making of this (or any) oatmeal recipe until after I was at home..and had a little more time to mess with it. After seeing how easy it was, and how quickly my breakfast came together this morning I ask myself, ‘why?’ I definitely spend more time toasting, spreading, and slicing to whip up my peanut butter and banana toast than I did this morning to pull off the lid of my slow cooker and dish myself a generous bowl of delicious smells.
After I portioned out oats for myself, I continued to lick the spoon..double dipping and totally forgetting that I had an entire bowl waiting for me and getting chilled while I halfway scalded my mouth on the steaming breakfast in the crock pot.
With all these yummy smells of fall weather, I half way expected to wake up to it being 47 degrees outside. But who is lucky enough? I live in Texas- this morning it wasn’t as cool as I’d hoped, slightly humid, and looked of rain.
I enjoyed my bowl of oats sitting in front of the kitchen window, where it looked cool and crisp on the outside- and that was good enough for me.
Adapted from Our Best Bites
Ingredients
- Non-stick cooking spray
- 2 large tart apples (such as Granny Smith or Pink Lady), chopped
- 1 1/2 cups skim milk
- 1 1/2 cups water
- 1 cup whole grain oats
- 3 tablespoons packed dark brown sugar
- 2 tablespoons butter
- 1 tablespoon cinnamon (more or less to your taste)
- 2 tablespoons milled/ground flaxseed
- 1/4 teaspoon kosher salt
- 1/4 cup dried fruit (raisins, cranberries)
- 1/4 cup chopped nuts (walnuts, almonds, pecans)
Instructions
Spray a 3 1/2 quart or larger slow cooker with non-stick cooking spray. Combine chopped apples, milk, water, oats, sugar, butter, and flax- stirring to combine. Cover and cook on low for 7-8 hours (overnight). Stir in 1/4 teaspoon kosher salt into the oatmeal just before serving.
If desired, serve with additional toppings (1 tablespoon dried fruit and 1 tablespoon chopped nuts, each)
Nutritional Information:
Calories: 321; Fat: 13 g; Carbohydrate: 46 g; Fiber: 6 g; Protein: 7 g
I am going to make this one for sure! Looks super yummy!
Yum–looks perfect for fall!
Cinnamon Apple Oatmeal is a almost a complete diet for the senior people, for the age of 50 and above. if they are unable to eat regular food. best wishes for you and your family.
thanks guys to facilitate me to take good care of my granny.
I made this last night, it was in on low for just over 7 hours and it was burnt around the edges. The part that wasn’t burnt was delicious but I sadly had to throw some out. It definitely didn’t yeild 4 1 cup servings either (even if I didn’t have to throw some out), maybe 2. It was not enough breakfast for my family of two adults and two young children (2 years and 9 months). Maybe if I doubled it it wouldn’t burn too… Of and the sugar could probably be reduced too. I think I’ll try it again with some adjustments and hope for the best!
I am so sad to say that this recipe didn’t quite work for my slow cooker. I followed it precisely (only sub was lowfat milk instead of skim, and reduced the brown sugar a tad). It cooked 8 hours on low, and was charred at the bottom, with a soupy, liquidy center. I saved it by adding a half cup of quick cooking oats to the center liquid and cooking another 5 minutes. The end result was tasty, but more work than just making oatmeal in the morning on the stove. I am determined to figure out the right method for my slow cooker. I do love your site, and will be back! -Kitty
Wow all your food looks so good. Your food pictures are amazing. Hmm. What to cook first? Maybe you should do a top 10 dinner list? Did you ever have your twins? I saw your blog linked to this one…
I was excited to try this recipe. I thought it woul be perfect for the frigid weather we’ve been having. Unfortunately, and even though I followed the recipe to the T, it turned out to only be a gloppy mess. What a disappointment!
I followed the directions for this to the t, and mine also came out horribly.
I was looking forward to this so much! Mine burnt really badly around the edges. There was no taste at all. I’m thinking it was overcooked and the taste got sucked out?
Too bad because I love the concept of crockpot oatmeal, too! How did you get it turn out edible?!?
I put this in a glass loaf pan, then put the pan in the crockpot. Then put water on the outside of the loaf pan, to about the level of the oat mixture. Then turn the crockpot on low and cook overnight. No burning and the oatmeal is delicious!
So I prepared this last night and it was ready for me to eat by the time I was finished with my morning run. I followed the recipe exactly as stated and, like some have said, it didn’t look as nice as the pictures in this post. Despite spraying the slow cooker with the non-stick spray, a good portion still stuck to the sides, and it was annoying to clean the stoneware. Also, it initially looked like a big, gloppy mess. BUT, that was taken care of once I took a wooden spoon and began to mix the ingredients for a short while. That helped with the oats absorbing the remaining liquid, thus giving it the smooth consistency one looks for in oats.
I took the oats out and divided it among four containers. For this morning, I took one serving, topped it with sliced banana, and it was heavenly! It was warm, tasted really good, and left me feeling energized after my run. Next time, I might reduce the brown sugar to two tablespoons, as opposed to three. Thanks for the recipe! This will surely be a staple breakfast for me from now on.
Going to have to give this a go tonight. Far too lazy to make breakfast in the morning, this seems perfect
This was absolutely delicious! I used almond milk instead of skim, coach’s oats from Costco (which are a steel cut variety), omitted the butter, added an extra tablespoon of cinnamon and only used 1 tablespoon of brown sugar…my new favorite make ahead breakfast!
Thanks for this great recipe:)
OMG! This was HORRIBLE! Looking at the ingredients, I thought it had to be good. It was seriously bad.