|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)|
- 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.