Overnight Crock Pot Steel Cut Oatmeal (with apples and cranberries) {THM-E}

What are your favorite flavors of fall? Two of mine are cranberries and apples. When it is cold outside, the idea of having a cold breakfast is just too chilly for me. So this crock pot oatmeal is the perfect solution. The recipe is so simple, but the taste is so delicious! It fills our home with wonderful smells and breakfast is ready and waiting for us in the morning.

Ingredients:

2 cups steel-cut oats

8 cups liquid (I use 5 cups water & 3 cups almond milk, but you can use any combination as long as you total 8 cups)

2 cups fresh or frozen cranberries

2 large apples, chopped (I don’t peel them)

3 T. lemon juice (to help break down the oats for better digestion)

1 T. cinnamon

1 t. ground ginger

1/2 t. salt

2 droppers full of Sweet Leaf Vanilla Cream liquid stevia (or another sweetener of your choice)

a pinch of nutmeg, if desired

Mix all of the ingredients in your crock pot. Cook on low for about 1-2 hours, then turn to warm overnight. Crock pots can really vary in cooking time. My crock pot cooks quickly. If your cooks slowly you may need to keep it on low overnight. In the morning I add 1 more cup of milk to make the oatmeal nice and creamy. Once the oatmeal is done it will feed our family for 2-3 mornings. We just warm it up on the following days.

I just love the pop of the tart, juicy cranberries mixed with the sweetness of the apples. For the kids I usually add a little extra sweetener. Give this a try if you are looking for a quick, warm, and delicious breakfast for your fall mornings. Enjoy!

{affiliate link}