My go-to breakfast is totally plain yogurt, whatever fruit is in season, topped with granola and dried cranberries. When the weather chills out and I’m looking for a warm up in the morning, we transition to the slow cooker. I make large batches of oatmeal that we can reheat throughout the week. It makes mornings easy and convenient. Food convenience often equals the wrath of processed foods and undesireable ingredients, but it doesn’t have to. I recently found a recipe on Pinterest that I recreated with some new ingredients. I also added a super food powerhouse, coconut oil. Cuz the bod loves it!
Slow Cooker Cinnamon Apple Steel Cut Oats
Adapted from He and She Eat Clean
3 cups steel cut oats
3 cups whole milk
10 cups water
5 Tbsp raw honey
2 ½ Tbsp cinnamon
1 tsp nutmeg
¾ tsp sea salt
2 ½ tsp vanilla extract
1/3 cup coconut oil
3 apples, diced into bit sized pieces (I left the skin on, but you could remove it if you’d like)
An extra drizzle of honey to add to your own personal bowl (optional)
Combine all ingredients in a slow cooker that has been greased with butter or coconut oil. Set the slow cooker on low for 8 hours. Your cinnamon might settle on the surface of the mixture, so don’t be concerned if your oats look burned in the morning. They aren’t. Just give them a quick stir and breakfast is ready!
I like to err on the side of not-too-sweet when I make oatmeal. The less sugar we get the better, and I figure we can always add it in at the end to our own liking. I added a little drizzle of honey to my own bowl. The coconut oil adds a deliciously smooth richness to the oats and I didn’t find that it was dry when reheated. I actually didn’t even need to add extra milk when reheating on the second day.
If you are looking for a dairy-free version of this recipe, simply swap out the whole milk for coconut milk or almond milk.
What other warm winter flavors do you think would be great with slow cooker oats? I’d like to try other versions of this, so I’d love some suggestions!
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