Sunday, December 04, 2011

CrockPot Recipe for Make-Ahead Apple Pie Oatmeal

CrockPot Make-Ahead Apple Pie Oatmeal is a tasty breakfast for Meatless Monday.

I'm still sticking to my promise to post a meatless recipe every Sunday so people who are committing to Meatless Mondays can find an idea for the next day, and this week I'm sharing a very flavorful meatless breakfast option.  This CrockPot recipe for Make-Ahead Apple Pie Oatmeal is something you make in the crockpot in the evening, and the next morning you warm it up in the microwave (or in a pan on the stove.)  I'm a fan of Peanut Butter Oatmeal for breakfast, but I loved this idea for a new oatmeal option that's quick and delicious.  And who doesn't like apple pie?

Oatmeal is kind of a personal preference dish, so in this recipe I'm giving a range of ingredients and cooking times.  You'll need to think about how thick you like your oatmeal, how done you like it, and how sweet you'd prefer it and adjust accordingly.  Personally I like my oatmeal so it's not too runny, I like the oatmeal to have a little bite to it (but not too much), and I prefer the low end of the sweetness range.  I made this in my small 2.5 Quart Slow Cooker, so if you only have a big size you may need to double the recipe.

(If you're following Meatless Monday, you can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index.  For Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)

I used my apple corer to make it easy to cut up the apples.  No need to remove the skin.

I purposely cut the apples in different size pieces so some would dissolve more than others.  I wanted chunks of apple in the oatmeal, but some dissolved apple as well.

Put the apples, Splenda or Stevia in the Raw, brown sugar (or more sweetener), cinnamon, and salt in the slow cooker.

Then add the water and cook on high for 1 hour and 15 minutes.

Here's how the apples will look after that much time.  They're getting soft, but aren't completely cooked yet.

Then add 1 1/2 cup of oatmeal to the slow cooker.  (I used my favorite Bob's Red Mill Extra Thick Rolled Oats for this recipe.   You can use any type of rolled oats, but don't use instant oatmeal or steel cut oats for this.

Stir the rolled oats into the apple mixture and cook on high for 45 minutes to 1 hour and 15 minutes longer, depending on how soft you like your oatmeal.

Here's how the oatmeal mixture looked when I thought it was done (about one hour for me, which gave me oatmeal that still had a tiny bite to it.)

I ate some right away with a mixture of milk and vanilla soy milk poured over it, and I portioned out the rest into these containers which have a snap-tight lid and kept the oatmeal good in the fridge for quite a few days.  To reheat, microwave for about 1 minute (or you can also heat it on the stove in a pan.)  You may want to add a little bit of water when you're reheating it.


CrockPot Recipe for Make-Ahead Apple Pie Oatmeal
(Makes 4-5 servings; recipe created by Kalyn with inspiration from several similar oatmeal recipes seen on Pinterest.)

(I used my small 2.5 Quart Slow Cooker for this recipe, so if you only have a much larger size you'll need to double the recipe.)

Ingredients:
2 large Granny Smith apples, seeds removed and coarsely chopped (no need to peel them)
2-3 T sugar, Splenda, or Stevia in the Raw (depending on how sweet you like it)
1 T brown sugar (or use 1 more tablespoon of sweetener if you don't want to use sugar)
3/4 tsp. cinnamon
1/2 tsp. salt
3 - 3 1/2 cups water (depending on how thick you like your oatmeal)
1 1/2 cup rolled oats (I used Bob's Red Mill Extra Thick Rolled Oats)
milk or soy milk for serving (I used a combination of milk and vanilla soy milk, which is what I always use to eat on cereal.)

Instructions:
Cut apples into pieces and remove the core with the seeds; then chop apples into pieces.  I made the pieces different sizes so some apples would dissolve slightly while others stayed chunky.  (No need to peel them.)  

Spray the CrockPot crockery container with nonstick spray.  Then add the apples, sweetener of your choice, brown sugar (or more sweetener), cinnamon, and salt.  Add from 3 to 3 1/2 cups of water, depending on how thick you want the finished oatmeal to be.  Stir together and cook on high for 1 hour and 15 minutes.

Add oatmeal and stir ingredients together, then continue to cook on high for an additional 45 minutes to 1 hour and 15 minutes, depending on how soft you'd like the finished oatmeal to be.  (I would start checking after 45 minutes.)  

Serve hot, with milk or soy milk.

This oatmeal can be stored in the fridge overnight and reheated in the morning.  You may want to add a little water when you reheat it, then microwave for about 1 minute or heat for a few minutes in a small pan on top of the stove.

I haven't tried freezing this, but if anyone does try it, I'd love to hear how it works.  (Edit:  Ruth from Cooking with Veggies reports in the comments that she makes a similar recipe with steel cut oats and it freezes beautifully.)



South Beach Suggestions: 
Made with Splenda or Stevia in the Raw and eaten with low-fat milk or low-fat Vanilla soy milk, this recipe would be a good choice for phase 2 or 3 of the South Beach Diet.  If you're just starting phase 2, you might want to use all sweetener and skip the brown sugar.  However, even if you used the one tablespoon of brown sugar (which I did think improved the flavor), that adds less than a teaspoon of sugar per serving, so this is a pretty low-glycemic breakfast for something made with fruit.

Ten More Tasty Breakfast Ideas with Oatmeal or Steel Cut Oats:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Alanna's Peanut Butter Oatmeal from Kalyn's Kitchen
Steel Cut Oats in the Crockpot / Steel Cut Oats with Agave and Pecans from Kalyn's Kitchen
Steel Cut Oatmeal from Pinch My Salt
Apple Pie Oats and Cherry Pie Oats from Fat Free Vegan Kitchen
Overnight Oats (no cooking) from Kath Eats Real Food
Baked Pumpkin Steel Cut Oats from The Kitchn
Raw Oats with Fresh Fruit from Vintage Mixer
Pressure Cooker Steel Cut Oats from Barbara Bakes
Baked Oats from Back to the Cutting Board
Baked Coconut Oatmeal with Pepper Nut Topping from Family Fresh Food
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

More Things to Make with Oatmeal and Reasons to Eat It:
Beyond Cereal:  Are You Eating Enough Oatmeal? (written by me for BlogHer.com)


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38 comments:

Cookin' Canuck said...

I can only imagine how good this must smell in the morning! This would be such a comforting way to start the day.

Kalyn said...

Thanks Dara. It really does smell and taste good!

Joanne said...

I mean really...who DOESN'T want to eat apple pie for breakfast? This sounds delicious!

Barbara said...

I wonder if this would work by cooking the apples the night before and then adding the oatmeal in the morning and cooking for an hour.

Jeanette said...

This looks like having apple crisp for breakfast - I agree with Dara, the smell must be so warming.

Vittoria said...

This looks delicious! Can I ask why you don't recommend using steel cut oats for this recipe? I'd love to make it tonight, but that's all I have on hand. Thanks!

Anonymous said...

Sounds delish! How would you modify the recipe
if you just used a heavy pot (cast iron) rather than a crock pot?

Esther Fox @ Esther Eats said...

Wow, this sounds really good! Normally I am not an oatmeal person, but then again, that's regarding instant oatmeal. I've always been told to make it myself. So I am going to have to try this one! Thanks!

Andrea Meyers said...

I love this idea and my boys love oatmeal, so guess what they will have for breakfast tomorrow morning?

Kalyn said...

Joanne, so true. Kind of like having an apple turnover for breakfast (which I confess, I used to eat waaaay back when.)

Barbara, I'm guessing it would might work, although I'd hesitate to leave the apples in the cooker all night and if you refrigerate them, that would add to the cooking time the next day.

Jeannette, apple crisp for breakfast. Sign me up for that (well, once in a while at least.)

Vittoria, you could try it with steel cut oats, but they take much longer to cook in the crockpot. (See this recipe for Steel Cut Oats in the Crockpot. With steel cut oats you'd probably want to cook the apples and oats together the whole time, and I'm still not sure if the apples would be completely disintegrated after cooking for that long.

Anonymous, you could cook it on the stove in a cast iron pot, but you would have to experiment to get the cooking time because I'm not sure how hot a crockpot on high is compared to cooking on the stove. (I'd guess cook on low for slightly shorter time, but that's only a guess.)

Esther, hope you enjoy!

Kalyn said...

Andrea, we were writing comments at the same time! Hope the boys like it.

Cozy in Texas said...

Thanks for posting this. I have two apples left over from a Thanksgiving pie.
Ann

Deborah said...

I didn't like oatmeal growing up, but it is slowly growing on me. This sounds like a great breakfast option!

Steve @ theblackpeppercorn said...

oh my! I love oatmeal for breakfast. This is like - oatmeal, applecrisp, apple pie all rolled into one. This would be one dynamite breakfast option. Thank you for sharing this!!

tasteofbeirut said...

I have owned several crockpots over the years never using them enough; now this is a recipe I would embrace! What a grand idea!

Kalyn said...

So glad people are liking this. I love oatmeal, but with the chunks of cooked and seasoned apple, I liked it even better.

Barbara Bakes said...

This looks like a must try recipe! A great way to get more fruit in my diet.

Deb said...

I smiled with glee as I read the title of this recipe. Just last night I was wondering about a recipe for oatmeal that I could cook on Sunday and eat all week. This is the answer! It is delicious, and my husband likes it! Wish I had more apples so I could make another batch. This is so not going to last until Friday! Thank you for sharing!

Ruth said...

I make a big batch of a very similar recipe and freeze it in individual servings. Works great! My recipe uses steel cut oats (and cooks a lot longer), but I don't think that would make a difference.

Kalyn said...

Barbara, I liked that part of it as well. (I am a terrible fruit eater; never think to eat it.)

Deb, so glad you're enjoying it.

Ruth, thank you so much for answering that. I will edit the post to share your comment!

FabFrugalFood said...

I love the idea of the "extra-thick" rolled oats. I'll bet they hold their shape but are not as chewy as steel cut. Another "must-try" Kalyn recipe for me. I'm thinking Christmas morning???

Cheers! Donna

Donna said...

Hi Kayla, loved this. I think I cooked too long, was a tad mushy. I'll cut down on cooking time next time - but yum!!!

Anonymous said...

I have been enjoying steel cut oats for more than a year now. I cook them in my 3 Qt crockpot, over night on the warm setting. Simply 4 C of water, 1 C of plain soy milk and 1 C of the steel cut oats (sometimes add dried fruit). I set up after dinner, turn on at 10 pm and it is ready for 7 am. I put the extra portions in glass storage bowls and nuke them for a minute, add stevia and a splash of soy and breakfast in a minute is served. Make sure you spray the crock with oil/non-stick and your clean up is a breeze.
Thanks for all the great recipes.
Annette

Kalyn said...

Annette, that sounds good!

Anonymous said...

I just made this the other day, but I used 1 cup steel cut oats, 3 cups water, and 1 cup milk. It was so delicious and smelled so good. I didnt actually time it, but I think it cooked on high for 4-5 hours. I like my oatmeal creamy, so the milk was great. It is definantly going to be my new breakfast staple. I divided into 4 micro safe bowls and have brought one to work with me every morning. So yummy!

Kevin said...

What a great way to start the day! With the cooler weather these days, a nice oatmeal would hit the spot!

Nate @ House of Annie said...

I'm thinking some pumpkin seeds might be nice in this.

Why don't you recommend steel cut oats?

Kyle and Ali said...

Just made this tonight and am thinking it will be lucky to survive until tomorrow morning! haha! Sooo delicious! Thanks for the recipe, Kalyn!

Kalyn said...

Glad people are liking this idea. No particular reason I didn't use steel cut oats except that I'm a big fan of the extra thick oatmeal. I like the sound of pumpkin seeds, and oatmeal for dinner would work for me!

Feast on the Cheap said...

This looks so yummy, what a way to wake up!

Kat said...

Yet another reason I need to get a smaller crock pot! This looks great - now I need 3 crockpots .... OK I'm fine with that

Kalyn said...

Kat, I don't even want to think about how many CrockPots I have!

Kat Clark said...

Do you have to use granny smith apples? Or could you use any apple?

Kalyn said...

I think any apple that's recommended for cooking would work. Ask the produce person if you're not sure. Some types are too soft.

Mindy said...

I came across your recipe tonight and just had to try it right away! My kitchen smells amazing right now, and I can't wait for breakfast! My 2-year-old son loves oatmeal, so I know he is going to be one happy little boy in the morning :) Thanks for a good, healthy oatmeal recipe for the crock pot!!

Kalyn Denny said...

Mindy, hope you both enjoy it!

kendermouse said...

I have a question that might seem silly - where you list the measurements for sweetener/sugars, it says "T" - is that Teaspoon, Tablespoon, or something else?

Kalyn Denny said...

T = tablespoon.

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