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Prep Time:20 minsAdditional Time:5 hrs 55 minsTotal Time:6 hrs 15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:5 hrs 55 minsTotal Time:6 hrs 15 minsServings:8Yield:8 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:5 hrs 55 mins
Additional Time:
5 hrs 55 mins
Total Time:6 hrs 15 mins
Total Time:
6 hrs 15 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupschopped apples (see Tip)2cupsfat-free milk2cupswater1cupsteel-cut oats (see Tip)¼cuppacked brown sugar (see Tip)2tablespoonsbutter, sliced1teaspoonvanilla½teaspoonground cinnamon¼teaspoonsalt¼teaspoonground nutmeg2teaspoonscanola oil1teaspoonpacked brown sugar (see Tip)1teaspoonlemon juice½cupchopped walnuts, toasted
Cook Mode(Keep screen awake)
Ingredients
4cupschopped apples (see Tip)
2cupsfat-free milk
2cupswater
1cupsteel-cut oats (see Tip)
¼cuppacked brown sugar (see Tip)
2tablespoonsbutter, sliced
1teaspoonvanilla
½teaspoonground cinnamon
¼teaspoonsalt
¼teaspoonground nutmeg
2teaspoonscanola oil
1teaspoonpacked brown sugar (see Tip)
1teaspoonlemon juice
½cupchopped walnuts, toasted
DirectionsLine a 3 1/2- to 4-qt. slow cooker with a disposable slow cooker liner. In prepared cooker, combine 2 cups of the apples with milk, water, oats, 1/4 cup brown sugar, butter, vanilla, cinnamon, salt, and nutmeg. Cover and cook on low 6 to 8 hours.Shortly before oatmeal is done, preheat oven to 450 degrees F. For topping, in a 15x10-inch baking pan, drizzle remaining 2 cups apples with oil; toss to coat. Roast 10 to 12 minutes or until light brown, stirring once. Stir in the 1 teaspoon brown sugar and lemon juice.Top servings of oatmeal with apple topping and walnuts.TipsTips: To prevent browning, store the chopped apples reserved for topping in a mixture of 2 cups water and 2 tablespoons lemon juice in the refrigerator while the oatmeal is cooking.People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.We do not recommend using a sugar substitute for this recipe.Equipment: 3 1/2- to 4-quart slow cookerOriginally appeared: Diabetic Living Magazine
Directions
Line a 3 1/2- to 4-qt. slow cooker with a disposable slow cooker liner. In prepared cooker, combine 2 cups of the apples with milk, water, oats, 1/4 cup brown sugar, butter, vanilla, cinnamon, salt, and nutmeg. Cover and cook on low 6 to 8 hours.Shortly before oatmeal is done, preheat oven to 450 degrees F. For topping, in a 15x10-inch baking pan, drizzle remaining 2 cups apples with oil; toss to coat. Roast 10 to 12 minutes or until light brown, stirring once. Stir in the 1 teaspoon brown sugar and lemon juice.Top servings of oatmeal with apple topping and walnuts.TipsTips: To prevent browning, store the chopped apples reserved for topping in a mixture of 2 cups water and 2 tablespoons lemon juice in the refrigerator while the oatmeal is cooking.People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.We do not recommend using a sugar substitute for this recipe.Equipment: 3 1/2- to 4-quart slow cooker
Line a 3 1/2- to 4-qt. slow cooker with a disposable slow cooker liner. In prepared cooker, combine 2 cups of the apples with milk, water, oats, 1/4 cup brown sugar, butter, vanilla, cinnamon, salt, and nutmeg. Cover and cook on low 6 to 8 hours.
Shortly before oatmeal is done, preheat oven to 450 degrees F. For topping, in a 15x10-inch baking pan, drizzle remaining 2 cups apples with oil; toss to coat. Roast 10 to 12 minutes or until light brown, stirring once. Stir in the 1 teaspoon brown sugar and lemon juice.
Top servings of oatmeal with apple topping and walnuts.
Tips
Tips: To prevent browning, store the chopped apples reserved for topping in a mixture of 2 cups water and 2 tablespoons lemon juice in the refrigerator while the oatmeal is cooking.
People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
We do not recommend using a sugar substitute for this recipe.
Equipment: 3 1/2- to 4-quart slow cooker
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)248Calories11gFat34gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
