Lunch With Loni

Just another weblog

Slow Cooker Apple Cinnamon Oatmeal October 20, 2013

Filed under: Uncategorized — lonislens @ 7:00 pm

We’re trying to eat less processed foods.  With a busy schedule and a lot of late nights, it’s sometimes hard to stray from the cereal, granola bar, packaged instant oatmeal routine.  I had seen several people post about slow cooker oatmeal and decided to try it out about a month ago.  While that recipe was okay, it didn’t impress me enough to post it on the blog.  This one was much better!  It calls for steel cut oats.  Unfortunately I didn’t have those on hand, so I used old fashioned oats.  It still turned out well, but I’m going to try the steel cut ones next time since they’re supposed to be better for you.  I used almond milk (unsweetened) and coconut milk which added a nice sweetness without having to load up on sugar.  I also threw in some dried cranberries.  This recipe is seriously so easy to throw together, and is husband and daughter approved.  She ate seconds!  Thankfully I doubled the recipe so we still have plenty for the next few days.

  Original Recipe Located At:

 Slow Cooker Oatmeal


  • 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
  • 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk) I used a mixture of unsweetened almond milk and coconut milk. 
  • 1-1/2 cups water
  • 1 cup uncooked steel-cut oats
  • 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
  • 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon ground flax seed
  • 1/4 teaspoon salt
  • Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter


Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts

Feel free to switch this up by adding raisins, nuts, or cranberries! 


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