Growing up I loved apple-cinnamon oatmeal, it was a warm and delicious start to a cold winter morning. Even living in the desert I still get an occasional craving for the apple, cinnamon flavor on a winter morning, but those yummy oats of old are basically sugars in a pouch.
I recent found this recipe for apple-cinnamon porridge that is an easy, delicious, and healthy substitute for over-processed quick coating oats. This recipe is loaded with whole grain oats and fresh Granny Smith apples and yummy cinnamon. Mix it up in the slow cooker before bed and by breakfast time you will have a tasty morning treat that will remind you of your childhood.
- 1 cup steel-cut oats
- 2 1/2 cups water
- 1 1/2 cups unsweetened almond milk or nonfat milk
- 1 1/2 cups Granny Smith apples, chopped
- 2 T flaxseeds, ground
- 1 T maple syrup
- 1 t vanilla
- 1 1/2 t cinnamon, ground
- 1/4 t salt
- Coat the slow cooker with cooking spray or butter.
- Add all ingredients to slow cooker and mix well.
- Cook porridge on “low” for 7-8 hours until oats and apples are tender.
- Divide porridge into 1/2 cup portions. Top with additional milk, if desired.
Additional portions can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. To reheat, add 1/3 c milk and reheat in a pan or the microwave for 1 minute.