Apple Cinnamon Steel-Cut Oats with Pecans
Equipment
- Slow Cooker
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 1 cup steel-cut oats
- 3 cups water
- 1 cup milk
- 2 medium apples, diced
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
Instructions
- Add the steel-cut oats, water, milk, diced apples, cinnamon, brown sugar, vanilla extract, and salt to the slow cooker. Stir everything together until the brown sugar dissolves.
- Cover the slow cooker and cook on low for 6 to 7 hours. Avoid lifting the lid during cooking so the oats absorb the liquid evenly.
- When the time is up, stir the oats well to check the texture. If they seem too thick, add a splash of milk and stir again.
- Divide the oats into bowls and sprinkle the chopped pecans over each serving.
Notes
Stir the oats right before serving to loosen any settled bits at the bottom. For extra crunch, toast the pecans in a dry skillet for a few minutes before adding them. Leftovers keep well in the fridge for up to three days and reheat smoothly with a little extra milk stirred in.
Course: Breakfast
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Measuring Spoons, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Measuring Spoons, Knife, Cutting Board