Oatmeal is a great recipe for the low & slow cooker method. Add apples, cinnamon and a few other ingredients for this easy & healthy breakfast recipe.
This is another recipe straight from my cookbook. I don’t have a lot of slow cooker breakfast recipes on this blog, I know. I eat breakfast daily but it’s usually very simple – 2 scrambled eggs, with fruit maybe bacon. My cookbook has 15 new breakfast recipes! I’m only going to share one or two here but going through them all again definitely has me feeling inspired. I’ll try to post more slow cooker breakfast recipes mixed in moving forward.
Oatmeal is the perfect slow cooker breakfast because nutrient-packed steel-cut oats are made for the low & slow method. Like chili, oatmeal is a slow cooker staple. Further, apples & cinnamon are one of my favorite combos so win-win with this one.
Here’s a small tip that’s not in the cookbook version – chop the apple finely. I like to use a small food processor to grind mine down. It cooks in better with the oatmeal in my opinion.
- 1 apple, cored, peeled and diced
- 1 cup steel-cut oats
- 2½ cups unsweetened vanilla almond milk
- 2 tbsp honey or maple syrup
- 1 tsp cinnamon
- ½ tsp vanilla extract
- Coat the slow cooker generously with cooking spray.
- Combine all the ingredients in the slow cooker and mix well.
- Cook HIGH 3.5-4.5 or LOW 7-9 hours.
While this recipe can be cooked on HIGH, it’s best set to LOW 7-9 hours. Perfect for cooking overnight. You can serve this hot or cold.Usually I’ll serve it hot but sometimes I like to serve it cold with a little bit of almond milk.
Garnish with cinnamon and/or some sliced apple. You’ll need a small 1.5 to 3-quart slow cooker for this recipe.
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