You know what the easiest part of my day is? Mornings. Especially school mornings. Things always go super smooth because my kids always go to bed on time the night before and fall asleep promptly, not keeping each other up or coming out to ask for drinks and Band-Aids (for, you know, all those bedtime injuries) and bathroom trips. I have a dog that lets herself out of the house to take care of business and she definitely does not go bark incessantly at her nemeses, the ugly terrier and the stump-tailed beagle next door. And my baby? He’s always super considerate about feedings and diaper changes and he’s great about waiting until everyone is squared away and awake and happy and dressed and fed so I can take care of his needs.
Yeah, that’s not my life. If it’s your life, I think you and I would lack a fundamental understanding of each other. I need all the help I can get in the mornings.
I found this recipe a few months ago on The Yummy Life and it has quickly become my favorite go-to breakfast for busy (and not-so-busy mornings). I have all sorts of variations in the works, so keep your eyes out for other fun overnight oatmeals over the next few months.
You’ll need steel cut oats, milk (I used whole; I’ve been reading some interesting research on implementing whole milk in a healthy diet), water, brown sugar, cinnamon, 2 baking apples (Fujis are sweet, Granny Smiths are tart), and salted butter. You can also add some ground flax seeds for extra nutrition.
Okay, here’s the thing with slow-cooker oatmeal–the first time you make this, I really, really, reeeeeally recommend making this for dinner on a day when you’re going to be around to keep an eye on things. Because every slow cooker cooks a little differently, there’s a possibility it won’t be done after seven hours or, more likely, there’s a possibility it could overcook. And then you’ll be sad and breakfastless. So it is really not the worst idea in the world to figure out how this recipe works in your slow cooker when you can control the situation instead of while you’re sleeping.
Anyway.
Steel-cut oats.
They’re the whole oats, just cut up. This means they’re much heartier, healthier, and more filling than rolled oats. It also means that cooking rolled oats like this will likely end in mushy goopiness.
So spray the slow cooker (well, the removable crock part, not the whole slow cooker–I know 99.9% of you are smart enough to realize that, but that darn .1% ruins it for everyone) with non-stick cooking spray and place the oats, brown sugar, ground flax, and cinnamon in a 3 1/2 quart slow cooker. You can go larger–a slow cooker up to 6 1/2 quart is fine–but don’t use the biggest, baddest slow cookers out there.
Chop up two apples (I love Fuji apples, but Granny Smiths would also work).
and add them along with the milk, water, and butter to the oatmeal mixture.
Cover and cook on low for 7 hours (keeping in mind that all slow cookers cook differently). Before serving, stir (or don’t…but I like to stir mine because I’m crazy like that) and serve.
Keep in mind that this is oatmeal and it’s probably not going to be seasoned EXACTLY how everyone at your breakfast table will want it straight out of the pot. It might not be sweet enough or cinamonny enough or creamy enough, so serve with additional milk, brown sugar, chopped walnuts or pecans (if you want ’em), and a sprinkling of cinnamon or apple pie spice. I also sprinkle mine with a little salt rather than cooking it with the salt–I’ve found I use less and notice it more (in a good way) when it’s sprinkled on top of the oatmeal.
Overnight Apple Cinnamon Oatmeal
Equipment
Ingredients
- 2 baking apples like Fuji (sweet) or Granny Smith (tart)
- 1 ½ cups milk I used whole
- 1 ½ cups water
- 1 cup steel cut oats
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- 1 tablespoon ground flax seed
- Kosher or coarse salt for sprinkling when serving
- Toppings: Brown sugar, cinnamon or apple pie spice, raisins, chopped pecans or walnuts, milk, etc.
Instructions
- Spray a 3 ½-quart or larger slow cooker with non-stick cooking spray. Combine all the ingredients except for the salt and additional toppings.
- Cover and cook on low for 7 hours. Serve with additional toppings.
Notes
- Nutritional information was calculated without the use of toppings.
Questions & Reviews
I read that whole first paragraph saying to myself, “oh huh, Kate. I’m not buying it,” but I grinned the whole way through reading it. You are so funny. I love steel cut oatmeal, and your idea of adding pumpkin spice to it sounds crazy good! See you next month at Gygi’s!
anyway to modify to use dried apples…..
My favorite Holiday tradition is making candy gingerbread houses with the grand kids.
I just found out I’m allergic to all dairy and to almonds (among lots of other things). I’ve been using almond milk up until now, but now need to find an alternative. I’m wondering if rice milk or soy milk might work in this recipe?
Thanks!!!
I can’t wait to try this! Where did you get your dishes? I love them!
I buy my steel cut oats at Costco in a 4 lb bag (Bob’s Red Mill brand) for like five bucks! Super cheap!
I make my crockpot steel cut oats on a Sunday afternoon, throw it in the fridge when it’s done, and eat it for the next 3 or 4 days. It heats up beautifully with a little milk on top with bananas and blueberries! Yummy! Great recipe-haven’t tried cooking it with apples yet. Next on the list, for sure.
Love, love, love this recipe! I adore steel cut oats and find myself craving them many mornings…but with a four month old, keeping watch over a simmering pot of oats for 15-20 minutes just doesn’t fit in to my day. I try to eat oatmeal every day to keep my milk supply up so I will definitely be trying this recipe…ASAP! Thank you!
You said in the post that steel cut oats are ‘healthier’? I’ve never heard that before – only that they are a different texture. Can you point me toward information about how/why steel cut oats would be healthier than rolled oats? Thanks.
I’m a registered dietitian and can perhaps offer info that might help. The difference primarily lies in the way the oats are processced. Steel cut oats are the whole oat kernel that is simply cut into pieces with a steel blade, leaving behind all parts of the grain. Rolled oats are rolled between two large drums or presses, which removes the outer bran and makes the kernel flat. That makes it easier and faster to cook, but also removes much of the outer bran, which is where some of the fiber and fat is. Both types of oats are nutritious and a good choice. According to the USDA, 1/2 cup of dry rolled oats has approximately 190 calories, 3.5 g fat, 7 grams of protein and 5 grams of fiber. 1/2 cup of dry steel-cut oats has approximately 300 calories, 5 grams of fat, 10 grams of protein, and 8 grams of fiber.
I’ve been wanting to try overnight oatmeal for a while now. Seeing your pictures has prompted me to make it this weekend! It looks so good; I can’t wait to have some!
Love the milk carton pitcher…where’d you find it? We aren’t big oatmeal fans in this house but worth giving a try!