While I am excited about this warmer weather, I am a little sad about saying goodbye to winter vegetables and fruits. This is the first year that I have really started enjoying brussels sprouts (particularly, roasted), but I have also enjoyed experimenting with apples and not just in baking. I first made this oatmeal the night before what was going to be a snowstorm. I threw all these ingredients in the slow cooker just before going to sleep, and when I woke up in the morning, the house smelled just like an apple pie! With the winter wonderland that was outside, and the great smell inside, this was the perfect start to a snowy, cozy weekend. But besides a lazy weekend, this is also a great everyday breakfast because it hardly takes any active preparation time, and is very high in protein and filling. If you want less sugar, you can do so by taking out the brown sugar, and adding a little bit of honey to your serving at the end. And if you want to make it more decadent, you can add some toasted pecans or glazed pecans to your bowl.
Since these oats cook for a long time, you should only use steel-cut oats, as old-fashioned or rolled oats will not hold up their texture when cooked for a long time. This recipe results in 4-6 servings, depending on your portion size.
- 1 and 1/2 cup steel cut oats
- 3 cups water
- 2 cups almond milk (you can substitute regular milk as well)
- 1/2 cup raisins
- 1/4 tsp nutmeg
- 1 and 1/2 teaspoon cinnamon
- 4 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 large apple diced (preferably Granny Smith), and extra for topping (if desired)
- Glazed or toasted pecans, for topping (optional)
- Add all ingredients to the slow cooker – oats, almond milk, water, apples, raisins, brown sugar, nutmeg, cinnamon, and vanilla. Stir to combine well.
- Cook on low for 5-7 hours depending on your cooker.
- Serve and allow to cool. If desired, add toppings of your choice.