Today is National Oatmeal Day and I am celebrating by enjoying a heaping bowl full of Apple Quinoa Oatmeal. And since it is still Crocktober, I used my trusty crock pot, “Kate“.
I haven’t decided which I like better, this or the Slow Cooker Pumpkin Pie Steel-Cut Oats from earlier this month. Decisions after delicious decisions!
Just like the pumpkin pie oat recipe, all you do is throw the ingredients into your slow cooker before heading to bed. Cook on LOW for 6-8 hours. When you wake up in the morning your house will smell delicious and your tummy will be satisifed with a great-tasting, cholesterol-lowering breakfast!
I created this recipe on the spot and used the ever successful pumpkin pie oatmeal as inspiration. I wanted a hot breakfast for a Saturday morning when family was visiting, but I didn’t want to have to wake up really early and work in the kitchen. This recipe only took me 5 minutes to put together before bed and was a hit.
I ended up using a mix of quinoa and oatmeal because I only had 1 cup of steel-cut oatmeal (plus, quinoa is a delicious whole grain too!) The results were great. The quinoa gave it a slightly nutty taste that we really liked.
Slow Cooker Apple Quinoa Oatmeal
Serves 10 (1 cup) servings.
All you need:
4-5 apples, cored and cut into 1/2-inch pieces (4 cups chopped)
3 cups fat-free milk
3 cups apple cider (or water)
1 cup steel-cut oats
1 cup quinoa
2 teaspoons cinnamon
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk
All you do:
1. Coat inside of 5 quart slow cooker with cooking spray.
2. Add apples, milk, cider, oats, quinoa and cinnamon to slow cooker.
3. Stir, cover, and cook on LOW for approx. 6-8 hours.
4. Spoon oatmeal into bowls; add optional toppings, if desired.
5. Store leftovers in refrigerator or divide into individual portions and freeze.