Thread: Apple Pie Steel Cut Oatmeal

I'm having this for breakfast as I type this post. I am THAT excited about this recipe and the end result...I just could not wait to share it with you all. If you like oatmeal like I do, try this recipe. Because you will then grow to LOVE oatmeal! This one calls for the steel cut oats variety, not the regular "rolled oats". Steel cut oatmeal is touted as being better for you than rolled oats. Here's an excerpt from the Dr.Weil website:

"The difference between rolled and steel cut oats is that while both contain whole grain oats, they are processed differently. Rolled oats are steamed, rolled, steamed again and toasted, ending up as thin flakes. Steel cut oats are made from oat kernels that have been chopped into thick pieces.
I recommend choosing steel cut (Irish) oats over rolled oats because they digest more slowly than rolled ones. Like all other grains in whole or cracked form, steel cut oats rank lower on the glycemic index than rolled oats. The reason is that it takes longer for digestive enzymes to reach the starch inside the thicker pieces, slowing down its conversion to sugar."

This recipe is adapted from the site Yummy Life. I love the incorporation of apples and cinnamon, and even a little bit of butter. Keep in mind though that cooking time will vary from one slow cooker to another. I threw the ingredients together last night at 10pm and woke up at 3:30am today to find that the oatmeal looked pretty done, especially around the edges. The finished product was so creamy, almost like a custard, with some crispy edges. I topped it off with some homemade granola. So delicious! It really did taste like I was eating apple pie for breakfast too.




Ingredients

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped) (I kept the peel on for more fiber and just b/c I like it)
• 1-1/2 cups fat-free milk (I used 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)
• 1/2 teaspoon cinnamon (I used 1 full teaspoon)
• 1 tablespoon ground flax seed (this can be omitted)
• 1/4 teaspoon salt
• 1 tablespoonful of vanilla extract
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray (important step, otherwise oats will stick to slow cooker and it's a huge pain to clean).
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.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts