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Slow Cooker Apple Cinnamon Oatmeal with Toasted Walnuts
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Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Measuring Cups

Ingredients
  

  • 1 cup steel-cut oats
  • 2 medium apples, peeled and diced
  • 1 teaspoon ground cinnamon
  • 3 cups water
  • 1 cup milk
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup walnuts, toasted and chopped

Instructions
 

  • Add the steel-cut oats, diced apples, ground cinnamon, water, milk, brown sugar, and salt to the slow cooker. Stir once to combine everything evenly.
  • Cover and cook on low for 6 to 7 hours. Avoid stirring during cooking so the oats stay creamy rather than gummy.
  • When the time is up, give the oatmeal a quick stir to check the texture. If it looks too thick, add a splash of milk to loosen it.
  • Spoon the oatmeal into bowls and top each serving with the toasted chopped walnuts.

Notes

Toast the walnuts in a dry skillet for a few minutes right before serving so they stay crisp. If you prefer less sweetness, reduce the brown sugar to one tablespoon and let the apples carry more of the flavor. Leftovers keep in the fridge for two days and reheat well with a little extra milk stirred in.
Course: Breakfast
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups