Slow Cooker Apple Pie Oatmeal
(Photo credit Julia D’agostino)
Check out my recipe featured on Veg News!
What an amazing start to the day! Steel-cut oats are a whole grain and are less processed than rolled oats (and certainly better than instant or quick-cooking breakfast porridges), making them an excellent choice for slow-burn energy. The addition of flax seeds and walnuts brings omega-3–rich fat to satiate, along with fiber to keep your digestion moving right along. Adding unpeeled apples gives the oatmeal a hint of sweetness and fiber-rich pectin to keep your microbiome happy. I encourage you to experiment with other delicious flavors! Note that slow cooker times are approximate and may need to be adjusted based on your own slow cooker.
Serves 2
INGREDIENTS
1 cup steel-cut oats
¼ cup ground flaxseeds
3 cups water
1 (13.5-ounce) can full-fat, unsweetened coconut milk
2 medium apples, diced
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ginger powder
¹⁄8 teaspoon ground cloves
½ teaspoon salt
2 tablespoons toasted walnuts, for topping
¼ cup blueberries, for topping
DIRECTIONS
Place the oats in a fine-mesh strainer and rinse under cool running water until clear to remove impurities.
Coat a 3-quart or larger slow cooker with avocado oil spray or a thin layer of healthy oil to prevent sticking.
Combine all the ingredients except the toppings in a medium bowl and transfer to the prepared slow cooker. For daytime cooking, set the slow cooker for 2 hours on high. To cook the oatmeal overnight, set the slow cooker for 4 hours on low and go to sleep; most slow cookers will automatically turn off after the cook time or switch to “keep warm” until morning.
If the oatmeal is thicker than you like, stir in extra warm water or milk until it reaches your desired consistency.
To serve, scoop ½ to ¾ cup of the oatmeal into a bowl and top with the walnuts, flax seeds, granola, or nut butter along with the blueberries.