Slow Cooker Apple Pie Oatmeal

Serving Size: 4

Please don’t hesitate to use this oatmeal recipe as a base and get weird with different flavor combinations. I’m thinking a banana-nut version would be bomb, as would pumpkin pie, blueberry-coconut, or maybe some sort of almond butter (with chocolate chips on top?). Variety is the spice of life.

Oatmeal

  • 1 cup gluten-free steel-cut oats (not quick-cooking)
  • 2 Tbsp good quality maple syrup
  • 2 Tbsp hemp seeds (You can also use flaxseeds if you prefer)
  • 1 tsp pure vanilla extract
  • 2 Tbsp liquid coconut oil (optional)
  • 0.25 tsp salt
  • 0.25 tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 2.5 cup water
  • 1.5 cup unsweetened almond milk
  • 2 large apples (or 3 small), peeled, cored and chopped into roughly ¾-inch pieces
  1. Start by greasing your slow cooker. I rubbed the inside of mine with a couple tablespoons of coconut oil, but you can use cooking spray if you prefer. (Please do not skip this step, people, or you will end up with a literal hot mess on your hands.)
  2. Add all the ingredients to the slow cooker. Give everything a quick stir, cover, and cook on low for 7 hours.

Toppings

  • ground cinnamon
  • raisins
  • chopped pecans
  • almond milk
  • maple syrup or brown sugar
  1. Give the oatmeal a good stir, spoon into bowls and serve warm with toppings of your choice.

Notes: Oatmeal can be refrigerated in an airtight container to be eaten throughout the week! Just stir in a little almond milk (or milk of your choice) and re-heat in the microwave or on the stovetop.

For the full post, visit Domesticate ME.