Home Breakfast Overnight Apple Cinnamon Oatmeal {Slow Cooker}

Overnight Apple Cinnamon Oatmeal {Slow Cooker}

by Laura

This last Saturday was the first official day of fall and I am ready to celebrate.  What a better way to celebrate here at RMK than with some fall recipes, right?  More specifically, I have a whole week’s worth of recipes that involve one of the must have fall flavors – apple!  I think apples are the perfect way to usher in the beginning of my favorite season.

So for today, we will begin with a great way to begin your day and a beautiful autumn morning.  I absolutely love to make oatmeal in my slow cooker so why not give it a twist with the addition of apples and cinnamon.  This oatmeal tastes best when made with sweet apples.  My go to apple for most of my recipes is gala.  They are sweet and work well when baked.  They are also my favorite apple to eat raw.  You also don’t have to peel the apples for this recipe but you can if you really want to.  You don’t even notice the peel so why do the extra work? The apples get nice and tender as they cook all night in the slow cooker.  Then you wake up to the fabulous smell of fall and a hot breakfast waiting for you.

I found it works best to add half of the sugar at cinnamon to the crock pot to cook and then reserve the other half to mix in the morning just before serving. The flavors tend to mellow after the long overnight cooking process and you want to be able to get a nice punch of flavor with oatmeal.  You can also add other items to the top of your apple cinnamon oatmeal like raisins, craisins, chopped walnuts, or granola.  Sprinkle on anything else you think would complement the apples and cinnamon.

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Apple Cinnamon Overnight Oatmeal


Scale

Ingredients

  • 34 apples, unpeeled and diced into 1/2 inch pieces (I used gala)
  • 3 cups milk
  • 2 cups water
  • 1 cup apple juice or cider (I used Langer’s Light)
  • 2 cups uncooked steel cut oats
  • 1/4 cup maple syrup
  • 2 Tbsp butter, cut into small pieces
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/4 cup brown sugar, divided
  • 2 tsp cinnamon, divided
  • any additional desired toppings for oatmeal such as chopped nuts, raisins, craisins, brown sugar, milk, cream, granola, etc.

Instructions

  1. Spray the insert of your slow cooker with non-stick cooking spray or use a slow cooker liner.
  2. Add the diced apple, milk, water, apple juice, oats, maple syrup, butter, salt, vanilla to your slow cooker and stir until well combined. Then mix in 2 Tbsp of the brown sugar along with 1 tsp of the cinnamon.
  3. Cook on low for 7-8 hours.
  4. In the morning, add the remaining 2 Tbsp brown sugar and 1 tsp cinnamon and stir the oatmeal. It will thicken more after you give it a stir.
  5. Unplug the slow cooker and let sit for 5 minutes. Your oatmeal is now ready to serve. Top with any additional desired toppings. Serves 6-8

Notes

Leftovers can be placed in containers and put in the refrigerator. To reheat, just add a little milk to 1 cup of the oatmeal. Microwave for 30 seconds. Give it a stir and microwave for another 30 seconds or until heated through.

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Recipe adapted from Our Best Bites.

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9 comments

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[…] Strings Slow Cooker Steel Cut Oats with Agave and Pecans   from Kalyn’s Kitchen Overnight Apple Cinnamon Oatmeal in the Slow Cooker  from Real Mom Kitchen Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta  […]

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[…] Breakfast:  Overnight Apple Cinnamon Oatmeal.  I already have all of the ingredients for this!!  Looks […]

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Kim October 3, 2012 - 5:10 pm

This sounds like a wonderful fall breakfast! Anything I can start before bed instead of in the morning is awesome since I am NOT a morning person LOL. Thanks for posting this – I’ll be trying it soon.

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Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate September 26, 2012 - 11:36 am

What a fiber-rich meal option! Apples are on of my favorite fall foods too – yum!

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Shayla B. September 25, 2012 - 12:09 pm

One normal serving size of steel cut oats is 1/4 a cup so I would guess this serves 8.

Reply
sharon September 25, 2012 - 11:34 am

How many servings does this make?

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