Here's the thing about crock pots, in case you aren't familiar with using them: the food doesn't taste bad-- it's always better than just passable-- but it will never be delicious. The food cooked in a slow cooker always tastes a bit bland to me. Like some of the flavor was slow cooked right out of it. So what you gain in convenience you sacrifice in taste.
That said, this recipe for apple-cinnamon oatmeal is fairly yummy. Not perfect. But better than any instant version you'll get. And healthier, too.
Here's a link to the original recipe with pictures: here
And if you don't want to click anything or look at pictures:
Ingredients
- 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
- 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
- 1-1/2 cups water
- 1 cup uncooked steel-cut oats
- 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
- 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
- 1/2 teaspoon cinnamon
- 1 tablespoon ground flax seed
- 1/4 teaspoon salt
- Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter
Directions
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.
I doubled this recipe and cooked it in my 5.5 quart slow cooker with no problem-- everything fit and it cooked fine. Every crock pot is different, though, so you'll have to watch the length of time you cook it for the first time you cook this recipe. I cooked mine for the full 7 hours, but it was starting to burn around the edges. I'll probably check it after 6.5 hours next time.
With this recipe doubled, we have enough for two breakfasts and still have some left over. Clark especially likes this oatmeal.
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