Ingredients
- 1 cup steel-cut oats
- ¾ cup dried cranberries
- ⅓ cup shaved almonds
- 2 pink lady apples, peeled and small diced
- 4 tablespoons brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 4 cups water
- 1 tablespoon no salt butter
- 4 tablespoons maple syrup (to serve)
Directions
In a 6-quart slow cooker, add all the ingredients from oats to butter. Mix well with a wooden spoon.
Cover and cook on low for 7 to 8 hours (overnight).
Mix well after cooking. Serve with a drizzle of maple syrup.
Pro tip: Add a bit of crunch to your breakfast by sprinkling a tablespoon of granola over the top of your oatmeal.
You can use store-bought granola, or toss leftover oats and/or almonds with maple syrup or honey and roast in the oven at 350 degrees Fahrenheit for 15 minutes until crispy.
Note: All slow cookers are a little bit different in temperature and calibration.
This recipe was tested in Cooktop Cove’s Test Kitchen. Converted to low sodium.
