Don’t you love throwing ingredients into a crockpot when you go to bed and then waking up in the morning to breakfast already being made. It’s almost like magic or something! The downfall is that you have to pull out the ingredients and get them thrown into the crockpot at the end of a long day. The plus, waking up the next morning to a prepared meal. You’ll have to weigh those pros and cons for yourself.
This is the second overnight steel cut oatmeal recipe that we have tried and we prefer it over the other. This had a nice oatmeal taste with the cinnamon and maple flavors, and it had a good texture with the soft oats and crunchy hazelnuts. Enjoy!
Source: Brown Eyed Baker
1 1/2 cups milk
1 1/2 cups water
2 Gala apples, peeled, cored, and cut into 1/2-inch cubes (~3 cups)
1 cup uncooked steel-cut oats
2 tablespoons brown sugar
1 1/2 tablespoon butter, softened
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup maple syrup
2 tablespoon chopped hazelnuts, toasted
Bring milk and water to a boil in a saucepan over medium-high heat, stirring frequently.
Place hot milk mixture, apple, and next 5 ingredients in a slow cooker coated with cooking spray, stir well. Cover and cook on LOW 7 hours or until oats are tender.
Ladle oatmeal into individual bowls; top with maple syrup and hazelnuts.
Makes 4 servings