January 02, 2017
Breakfast, Oats, North American,
5-Minute Prep, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Bowl Does it!, Small Batch Cooking, Brunch, Fall/Autumn, Summer, Winter, Slow Cooker, Gluten-Free, High Fiber, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spring more
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"This is a recipe I found on a website called fivehearthome. The original recipe called for regular milk but I was serving this to a guest with a dairy allergy so I changed it up a wee bit. The original recipe author prepares this in a casserole dish that she places in the crock-pot but I made it all in the crock-pot without the casserole dish and it turned out perfectly."
Place all the ingredients in a crock-pot and give it a stir to blend; cover and cook on low heat for 8 to 10 hours (overnight).
Serve warm or cold.
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I used steel cut oats....my first experience with them. A slightly different texture but still delicious and I hear they are better for you! I will experiment with other combinations in the future. Loved this one....I used 3 apples and it seemed to be a bit apple "heavy". 2 1/2 apples would be perfect! Thanks for sharing and encouraging me to eat breakfast before work each day!!
This is comfort in a bowl. I LOVE the ease of it due to making it in a crock pot. Got it all ready on Saturday night, turned the knob to on and alas woke up to a terrific smelling house and a bowl full of love. The flavors really shine through as apple pie. I used Old-Fashioned oats instead of steel-cut because that's what I had on-hand. Next time I'm going to use steel-cut because based on Bea's picture, it looks like it results in a better texture. Thank you Bea for sharing.