Ingredients
| 2 cups | (500 ml) | steel-cut oats |
| 4 cups | (1 L) | milk |
| 2 cups | (500 ml) | water |
| 4 | (large) | apples (peeled, cored and chopped) |
| 1/4 cup | (60 ml) | butter, chopped into 3-4 pieces |
| 1/3 cup | (80 ml) | brown sugar |
| 2 tbsp | (30 ml) | cinnamon |
| 1/4 tsp | (1 ml) | salt |
| 2 tbsp | (30 ml) | ground flax or chia seeds or hemp hearts (optional) |
Directions
- Spray the inside of your slow cooker with a non-stick cooking spray or grease it with butter. This is an important step; otherwise, you’ll be scraping your slow-cooker for days afterwards.
- Before you go to bed, place all ingredients into your slow cooker and stir. Close the lid, switch the slow-cooker onto the “low” setting and set the timer for 6-7 hours (you may need to experiment with timing here—it really depends on the slow-cooker. Mine turned out perfectly after 6 and a half hours). When the time is up, your slow cooker will automatically turn to the “warm” setting, which will keep your oatmeal nice and warm until you get up.
- Serve your oatmeal with a dollop of Greek yogurt and top with your favourite nuts or seeds and a drizzle of maple syrup.
- *Recipe adapted from: The Yummy Life Slow-Cooker-Apple-Cinnamon-Oatmeal.