I am finally sharing with you my number one, most frequently made, recipe. Not just most frequently made oatmeal recipe, but the one recipe that I’ve made more times than I can count. These overnight, slow cooker apple cinnamon steel-cut oats are hands down my go-to breakfast.
My list of breakfast recipes centers largely around oatmeal, in case you haven’t noticed. I don’t know what I’d do if I didn’t like oatmeal! Don’t get me wrong, I adore pancakes and waffles as much as the next person, but those are very rare treats for me. You just can’t beat the nutrient value and staying power of oatmeal. Even most of my muffin recipes use oatmeal or oat flour!
Plus, with the vast array of varieties, it’s easy to keep from getting bored and it’s so easy to make. There’s an oatmeal variety for every time constraint:
- 5 minutes in the evening: Steel Cut Refrigerator Oatmeal
- 5 minutes in the morning: Old Fashioned refrigerator oatmeal (or microwave)
- 20 minutes in the evening or anytime on the weekends: Steel Cut Slow Cooker Oatmeal
- 20-30 minutes in the morning: Stove-top old-fashioned or steel-cut oats
So, what’s the difference between old-fashioned and steel-cut oats? They both have the same nutritional value for the same amount. Both types are healthy and good for you. Old fashioned oats have been steamed, dried, and rolled before packaging. This makes them easier to digest and faster to cook.
Steel cut oats are whole oats that have only been chopped prior to packaging. They have more than twice the amount of fiber as old-fashioned oats, which means they take longer to digest. This helps keep you from getting hungry again for quite a while. Steel cut oats also have a nutty taste and a much chewier texture, which I love.
So, now that you know all that, I’m sure you can see why you cannot substitute old-fashioned oats for this, or any other, slower cooker recipe. They just won’t hold up in this long cooking method. If you’re looking for a delicious old-fashioned oatmeal recipe try one of these:
This cinnamon apple recipe is the only one that I’ve actually memorized the web address for so I don’t have to hunt through Pinterest each time I make it. Even better than that, I always know the grocery list for these oats without needing to check the recipe. Everything except the apples is pretty much always in the pantry (or freezer in the case of the flax seeds).
You can find the original recipe right here. They also have 4 other flavor varieties listed on their site and all are good – but, in my opinion, this one is hands down the best. I never include the butter or salt and don’t peel the apples. On the one hand, I love the added fiber of the apple skins but, on the other hand, there’s the concern about the pesticides. To each their own regarding the apple skin. A good soak and scrub in vinegar-water and the time saver of not peeling them wins out for me.
The flax seeds do need to be ground before using them and the more freshly they’re ground, the better! Of course, you can also buy flax-seed meal which is already ground. I store my flax in the freezer so it’ll last a fairly long time.
The only thing I’ll caution you about with this recipe is that the oatmeal can burn on the sides of the slow cooker. This is not fun to clean off. I prefer to use a slow cooker liner for this recipe but if you don’t have any just make sure you use non-stick spray generously on the bowl.
It should be no surprise by now that I always double this recipe. It’s so easy to freeze and pull out when you don’t have time to cook during the week. It’s easy to set everything up and let this cook overnight, especially if you’ve got a warming feature on your slow cooker. If you double the recipe, adding one hour of cooking time is perfect. You can also make this anytime on the weekend as weekly prep and store it in individual bowls for a quick grab and go breakfast.
(straight from The Yummy Life)
- For 7 (3/4 cup) servings: 149 calories, 4.9 grams protein, 27 grams carbohydrates, 2 grams fat, 3.9 grams fiber