Prep 5 mins
Cook 7 hrs
A super-simple way to get a hearty breakfast on the table without any work! This recipe was inspired by an overnight maple and brown sugar oatmeal on MelsKitchenCafe.com (http://www.melskitchencafe.com). Make sure to use steel-cut oats, otherwise you'll end up with a pot of gummy paste.
- 6 cups apple cider (add 1-2 cups of water if you like thin oatmeal)
- 2 cups steel cut oats
- 2 tablespoons packed light brown sugar (up to 1/4 cup, depending on preferred sweetness )
- 1⁄2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- Coat the inside of a 4-5 quart slow cooker with cooking spray.
- Combine all the ingredients in the slow cooker and stir. I find it helpful to mix the brown sugar with the cinnamon; the cinnamon gets better incorporated and doesn't separate from the mix as much.
- Cook for 7-8 hours on low.
- Stir thoroughly before serving with a rubber spatula or wooden spoon.
- Serve immediately.
- Refrigerate leftovers; reheat with a splash of milk.
- *This recipe is easily cut in half for smaller slow-cookers. A time of 4 hours is optimal.
Although I did not have apple cider and substituted water, this turned out great! I added one chopped apple and some pecans last night, then added honey and cream this morning. Wonderful having breakfast ready for you!