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Slow Cooker Apple Cinnamon Oatmeal

Slow Cooker Apple Cinnamon Oatmeal
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A warm, halal-friendly breakfast option featuring steel-cut oats, sweet apples, and cinnamon, slow-cooked overnight for a creamy and satisfying start to the day. This recipe is perfect for busy families looking for a nutritious meal that yields a large batch for leftovers.

Ingredients

Scale

2 Cups Steel-Cut Oats
3 Medium Apples (peeled and diced)
2 Cups Halal Whole Milk
2 Cups Water
2 Teaspoons Ground Cinnamo
1/4 Cup Pure Maple Syrup
1 Teaspoon Vanilla Extract (alcohol-free)
1/4 Teaspoon Salt

Instructions

  1. Grease the inside of your slow cooker with a little bit of halal-certified butter or coconut oil to prevent sticking
  2. Add the steel-cut oats, diced apples, cinnamon, salt, and maple syrup into the pot
  3. Pour in the water and the halal milk. Stir the mixture gently to combine all ingredients
  4. Add the alcohol-free vanilla extract and give it one final stir
  5. Cover the slow cooker with its lid and set it to the 'Low' heat setting
  6. Cook the oatmeal for 7 to 8 hours (ideally overnight)
  7. In the morning, remove the lid and stir the oatmeal thoroughly to incorporate any liquid that might have settled
  8. If the consistency is too thick, splash in a bit more warm halal milk and stir
  9. Serve warm in bowls with your choice of toppings

Notes

Do not use rolled or instant oats; they will become too mushy over the long cook time.

Use firm apples like Honeycrisp or Granny Smith so they maintain their shape.

Leftovers can be refrigerated for up to five days or frozen in individual portions.

When reheating, add a tablespoon of water or milk to restore the creamy texture.

To prevent burning the edges in newer, hotter slow cookers, consider the bain-marie method by placing ingredients in a glass bowl inside the crock.

Nutrition

Find it online: https://fabiloustaste.com/slow-cooker-apple-cinnamon-oatmeal/