Slow-cooked apple pie oatmeal recipe

Kick winter’s butt with this slow-cooked apple pie oatmeal recipe from domesticate-me.com for a truly warming start to the day

Winter is full of casseroles and one pots to help us make the most of those cosy nights in, but what about breakfast? We know how it goes: you wake up, doing anything at all to put off getting out from under the duvet. Why? Because it’s FREEZING. What you need is a rich, creamy, fruity and most importantly – warm – brekkie waiting ready for you. That’s reason enough to brave the world on the other side of the covers, right?

This recipe is just that. The melt-in-the-mouth oats combined with crunchy pecans make a perfect healthy treat for those with a sweet tooth and are sure to get you going first thing.

Serves 4

Ingredients

1 cup gluten-free steel-cut oats (not quick-cooking!)
2 large apples (or 3 small), peeled, cored and chopped into roughly ¾-inch pieces
1½ cups unsweetened almond milk
2½ cups water
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons liquid coconut oil (optional)
1 teaspoon pure vanilla extract
2 tablespoons hemp seeds (You can also use flaxseeds if you prefer.)
2 tablespoons good quality maple syrup

For serving: (optional)

Almond milk
Chopped pecans
Raisins
Ground cinnamon
Maple syrup or brown sugar

Method

Start by greasing your slow cooker. I rubbed the inside of mine with a couple of tablespoons of coconut oil. (Please do not skip this step, people, or you will end up with a literal hot mess on your hands.)

Add all the ingredients to the slow cooker. Give everything a quick stir.

Cover and cook on low for 7 hours.

Give the oatmeal a good stir, making sure to get all the delicious crusty bits off the sides of the slow cooker (they look scary, but taste delicious). Spoon the oats into bowls and serve warm. I like to get some chopped pecans and extra maple syrup involved…