Here's a great recipe taken from one of my clean eating groups! I was never an oatmeal fan growing up so I dodged having to eat it whenever I could (sorry, Grandpa!), but let me tell you, this came out totally delicious! I even topped it off with some Greek yogurt, walnuts, and honey for added crunch and sweetness! You can throw this baby in the slow cooker overnight (if cooking on low) and it'll be warm and ready to eat in the morning :)
Slow-Cooked Apple Cinnamon Oatmeal
Non-stick cooking spray (I used EVOO)
1 1/2 cups water
1 1/2 cups unsweetened almond milk
3 cups steel-cut oats
2 medium apples, chopped (I used green apples)
1/4 tsp sea salt
1 tsp ground cinnamon
2 Tbsp maple syrup (I used light agave nectar)
2 Tbsp ground flax seed (optional - I omitted this)
4 tsp brown sugar (optional - I used light brown sugar)
2 Tbsp plain Greek yogurt
2 tsp walnuts
1. Lightly coat inside of slow cooker with spray.
2. Add water, almond milk, oats, apples, salt, cinnamon, syrup, and flax seed (optional); mix well. Cook for 5-7 hrs on low or 2-3 hrs on high, or until edges are brown but not burned. (2 hours on high is perfect - I did 3 hours on high and it was starting to burn!) Times can vary so test it out the first time!
3. Top cooked oatmeal with Greek yogurt, walnuts, and drizzled honey.
May be refrigerated for up to 4 days or frozen in portions.
*Makes 10 servings (approx. 1 cup each)*
Feel free to SHARE this recipe, PIN it, or SAVE it to your Facebook wall for future reference!
Non-stick cooking spray (I used EVOO)
1 1/2 cups water
1 1/2 cups unsweetened almond milk
3 cups steel-cut oats
2 medium apples, chopped (I used green apples)
1/4 tsp sea salt
1 tsp ground cinnamon
2 Tbsp maple syrup (I used light agave nectar)
2 Tbsp ground flax seed (optional - I omitted this)
4 tsp brown sugar (optional - I used light brown sugar)
2 Tbsp plain Greek yogurt
2 tsp walnuts
1. Lightly coat inside of slow cooker with spray.
2. Add water, almond milk, oats, apples, salt, cinnamon, syrup, and flax seed (optional); mix well. Cook for 5-7 hrs on low or 2-3 hrs on high, or until edges are brown but not burned. (2 hours on high is perfect - I did 3 hours on high and it was starting to burn!) Times can vary so test it out the first time!
3. Top cooked oatmeal with Greek yogurt, walnuts, and drizzled honey.
May be refrigerated for up to 4 days or frozen in portions.
*Makes 10 servings (approx. 1 cup each)*
Feel free to SHARE this recipe, PIN it, or SAVE it to your Facebook wall for future reference!
No comments:
Post a Comment