Anyone else nearly sick of pumpkin by now? I blame Pinterest. I haven't actually eaten much pumpkin this Fall, but with the overload of pumpkin eighty-two different ways in my Pinterest feed, I'm ready to move on. At least until Thanksgiving actually arrives. Then it's all about the pumpkin piiiiiiie.
Enter: Apples. I'm from the Pacific Northwest, and most of my family still lives in the Yakima Valley - where all the fabulous apples come from. To this day, I pick through the apple bins - even here in Georgia - looking for the varieties with the little Washington stickers. And when October blows in, I'm downright giddy in the produce section, trying to buy bags of every single apple variety I can get my hands on. Last weekend, I grabbed some beautiful Golden Delicious apples because they're great for baking, and because they always remind me of the old apple tree in my grandparents' yard.
This recipe is another overnight oatmeal that is fabulous to throw together for these cooler mornings. It takes all of ten minutes to throw into your crock pot, and then you wake up to perfectly creamy oatmeal that tastes a bit like apple pie. It's loaded with fiber and fruit, but without a lot of sugar. Talk about perfect. I'll definitely be making this recipe throughout the Fall. Next time, I may even throw in some pears just to get a little crazy.
Click here for a printable version of this recipe
Overnight Apple Pie Oatmeal
adapted from The Yummy Life
2 apples, peeled, cored, cut into 1/2" pieces (2 1/2 - 3 c. chopped)
1 1/2 c. milk or unsweetened nondairy milk
1 1/2 c. water
1 c. dry steel cut oats
2 Tbsp. brown sugar or agave or honey
1 1/2 Tbsp. butter or coconut oil
1 tsp. cinnamon
1/4 tsp. salt
Optional toppings: chopped nuts, raisins, maple syrup, additional milk or butter.
Lightly coat inside of 3 1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients to slow cooker and stir to combine. Cover and cook on low overnight for 7 hours. In the morning, stir well and add milk, spices, or optional toppings to your liking.
To reheat, add water or milk and cover tightly with plastic wrap. Microwave until steamy, and stir before serving. Makes 8 1-cup servings.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour. Freezes well.