Tuesday, January 17, 2012

Slow Cooker Apple Cinnamon Oats

Happy Martin Luther King day everyone!  I hope everyone had a great weekend!  Mine was surprisingly quiet- I barely left the house except to run a few errands and to hang out with some friends Saturday night!  I'm even working from home today- I need to get out of here!!


Yesterday I got a rare chance to do something I wish I did every weekend but only end up doing about 4-5 times a year:  plan and prep for this week's meals!


Usually I think of a weeks worth of dinners and go grocery shopping off of that and call it a day, but sometimes I manage to kick it up a notch- make a batch of something for breakfast everyday (a meal I usually skip or eat a piece of fruit for- bad I know!!), make ahead salads, smoothies, and some lunches. 


This week's salad is a simple Greek one- but I will tell you more about those later! 
I even cooked up three dinner's worth of brown rice!!  Brown rice is amazeballs- it takes about 40 minutes to cook, but it has an amazing chewy texture and it tastes great reheated!  Which makes it the perfect candidate to cook ahead, saving yourself that 40 minutes during the week.
That brings me to the main event of this post: slow cooker apple cinnamon steal cut oats.  Steal cut oats are superior choice for oats because they are processed less than normal quick cooking oats, making them easier to digest with more nutrients.
Slow Cooker Apple Cinnamon Steal Cut Oats (from here)


Ingredients
  • 2 apples, cut into quarters (peeled if you prefer)
  • 1 cup steal cut oats
  • 1 1/2 cup non dairy milk (I used almond)
  • 1 1/2 cup water
  • 2 tbls brown sugar
  • 1 1/1 tbls Earth Balance vegan butter
  • 1/2 tsp cinnamon
  • 2 tsp ground flax seed
  • 1/4 tsp salt
  • Optional garnishes: I used walnuts and frozen blueberries
First, cut up your apples into bite size pieces- peel if you prefer, but I don't because all the nutrients are in the peel!
Coat the slow cooker with some cooking spray (100% olive oil, hopefully!)


Then just simply toss everything in the slow cooker on low and let cook for 7-8 hours
Note: mine was done after only about 4 hours or so- my Crock Pot either likes to take extra long or cook way too fast, it's feisty that way.


I spooned the leftovers into mason jars that had walnuts and frozen blueberries and a dash of maple syrup on the bottom- weird combo with cinnamon apple oatmeal, but I'm pretty weird aren't I?



Yummy Yummy!


I'll be back tomorrow to show you some post-holiday updates to my decorations!  In the meantime, check this page for some more of my vegan recipes!

2 comments:

  1. Uh, yum! I've heard great things about steel cut oats. I definitely need to try those...

    ReplyDelete
  2. I'm totally going to try that recipe! It looks so yummy!!

    ReplyDelete

I love hearing your comments! Thanks for stopping by!