Sunday, April 7, 2013

Overnight Apple Cinnamon Oats

If you are like me you need speedy and portable options for weekday breakfasts. I am not the type that gets up hours prior to work so that I can have a nice leisurely morning of reading the paper, making breakfast, picking out your outfit, grooming, etc etc. People who start their days like this are crazy people and I don't get it. YOU COULD BE SLEEPING DURING ALL THAT TIME!!!

I am more the type to set everything up the night before, set my alarm for 20 minutes prior to my departure time and then enjoy that extra glorious hour of sleep. However, keeping with all the arguments about how important breakfast is, I do find myself very limited with this type of schedule. For the last two months I've been eating the same thing for breakfast every weekday morning. 

A cup of yogurt with some chia seeds mixed in and a banana. Its a great option but I am growing tired of it and it was time to start looking for other options. 

Well, I found one!! Steel Cut Oats. These are not new by any means, just new to me. They sort of look like chopped up rice in size/shape and they need significantly more cooking (and digesting) time than the usual rolled oats that we all know so well. 

You can prepare them on these stove. They take about 30 minutes to simmer, but I much preferred throwing everything into my slow cooker and letting it do all the work. 

Baked Apples and Cinnamon has got to be one of my top favourite combinations and flavours so that was the inspiration for this version of overnight oats. I have a few other combinations I am planning to try next. The texture of these oats is similar to a rice pudding and the oats themselves have this very interesting nutty flavour. Once prepared feel free to top with more sugar, nuts, maple syrup, fruit...the possibilities are endless. 


2 baking apples (I used Fuji because they are sweet)
1 1/2 cups milk 
1 1/2 cups water
1 cup steel cut oats
2 tablespoons brown sugar
2 tablespoons butter
1 teaspoon ground cinnamon
1 tablespoon chia seeds
1/4 teaspoon salt

Spray slow cooker with non-stick cooking spray (this may sound unnecessary but these bad boys will make a mess of your slow cooker if they stick!). Combine all the ingredients. Cover and cook on low for 7 hours. Serves 5-7.

Here's a picture of everything ready to go in the slow cooker. I chose to peel the apples because i hate chewing the skin, but it could be left on.
A few tips:
  • This can be stored in the fridge for about a week or the freezer for even longer. If freezing than just take it out the night before to let it thaw in the fridge. 
  • To reheat add a little more milk or water before microwaving. It will harden quite a bit so it will need the liquid to get its creamy texture back
  • Know your slow cooker before attempting this as an overnight project. You want the oats to start to brown along the sides of the slow cooker because it creates these yummy caramelized bits of oats and apples. However, once the brown starts to form they can burn very quickly so you might want to make this during the day where you can keep an eye on it for the first time. 
  • I portioned the leftovers (there weren't many once the family had a go of it) into individual Tupperwares and will take one to work and reheat it with a little water there. 
Serving Size: 3/4 cup
Points: 4
Calories: 149
Fat: 3.6g
Carbohydrates: 27.3g
Fiber: 3.9g
Protein: 4.9g

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