June 4, 2011

Slow-Cooker Apple Oatmeal

I love oats

Last year, I started eating oatmeal for breakfast everyday (not the pre-packaged, sugary kind).  Incredibly healthy and filling, but after awhile, it got to be boring. 

Restaurant oatmeal is always so much better than the kind you make at home.  They must use a different kind of oats.  I should experiment with this.

Yes, I'm the person who will order oatmeal when I go out for breakfast.  I can't help it.  I've read too many horror stories about the ingredients at Denny's and I-Hop. 

Restaurant toast is also so much better than what I can make at home.  I usually judge a restaurant's breakfast-worthiness based on their toast.  (for the record, Snow City Cafe in Anchorage has the best toast, thus far.  and Denny's in Fairbanks has the worst biscuits ever.  in case you were curious.)

Slow-Cooker Apple Oatmeal

1 cup old-fashioned oats (i imagine any kind but quick-cooking oats would work just fine.)
2 cups milk
1 apple, diced
1 t. cinnamon
1 1/2 t. vanilla
2 T. brown sugar

[if this is for more than 2 people, you should double it]

Add everything into a 4-quart stoneware crockpot.  Stir.  Cook on high for 1-2 hours or low for 3-4 hours. 

This cooked on high for 1 1/2 hours and it was delicious.

I found this recipe at A Year of Slow-Cooking.

*Oh, and I pulled the leftovers out of the fridge two days later.  I put in a tablespoon of milk and microwaved for two minutes.  It still tasted like it had just come out of the crockpot. 


  1. Just found your blog-this looks amazing. Thanks for sharing!

  2. You're welcome, Bethany! Thanks for stopping by!


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