The beauty of this breakfast is that you can set the slow cooker overnight and, with nothing more than a ladle, spoons and bowls, feed a crowd in the morning. —Trisha Kruse, Eagle, Idaho
Ingredients
- 3 cups water
- 2 cups old-fashioned oats
- 2 cups chopped apples
- 1 cup dried cranberries
- 1 cup fat-free milk
- 2 teaspoons butter, melted
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 6 tablespoons chopped almonds, toasted
- 6 tablespoons chopped pecans, toasted
- Additional fat-free milk
Directions
- In a 3-qt. slow cooker coated with cooking spray, combine the first eight ingredients. Cook, covered, on low until liquid is absorbed, 6-8 hours.
- Spoon oatmeal into bowls. Sprinkle with almonds and pecans. If desired, drizzle with additional milk.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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