- 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 teaspoon cinnamon
- 1 tablespoon ground flax seed
- 1/4 teaspoon salt
- Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter
- Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray or butter.
- 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.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
Nutritional Info (per 3/4 cup serving without optional garnishes): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts
I increased the butter to 2 T and went ahead and used the butter to coat the dish and the remainder cut up in the recipe. I topped with a few walnuts, raisins, and poured some non-fat milk over the top. The sides of the crockpot get a bit crusty (you can see in the pic) with the oats after the long cook time, but honestly, that was probably my favorite part. I just mixed the little chunks in with the rest. It definitely wasn't too sweet and although it smelled like a dessert, tasted like a breakfast. Although it has an extended cook time, the hands on time is nearly nothing. I made this when we had company over and served with a little "toppings" bar. It was a huge hit! Will repeat FOR SURE!