Maple-Hazelnut Oatmeal

There’s nothing better than waking up and smelling breakfast already waiting for you! Thanks to the invention of the crock pot, I woke up to a hearty, yummy breakfast this morning. I received the Cooking Light Slow Cooker cookbook for Christmas and decided I HAD to try the Maple-Hazelnut Oatmeal.


1 1/2 cups fat-free milk (I used 1% because that’s what we had)
1 1/2 cups water
2 Gala apples, peeled, cored, and cut into 1/2-inch cubes (~3 cups)
1 cup uncooked steel-cut oats
2 T. brown sugar
1 1/2 T. butter, softened
1/4 tsp. cinnamon
1/4 tsp. salt
Cooking spray
1/4 cup maple syrup
2 T. chopped hazelnuts, toasted

1. Bring milk and water to a boil in a saucepan over medium-high heat, stirring frequently.

2. Place hot milk mixture, apple, and next 5 ingredients in a slow cooker coated with cooking spray, stir well. Cover and cook on LOW 7 hours or until oats are tender.

3. Ladle oatmeal into individual bowls; top with maple syrup and hazelnuts. Yield: 4 servings (serving size: 1 1/4 cups oatmeal, 1 T. syrup, and 1 1/2 tsp. hazelnuts).

As you can see, we didn’t have any nuts so I just used some blueberries. Also, I used a slow cooker liner which would REALLY help with clean up.

Source: Cooking Light Slow Cooker cookbook

Maple-Hazelnut Oatmeal

Servings 4 servings
Prep 10 minutes
Cook 7 hours
Total 7 hours 10 minutes
Course:Breakfast
Cuisine:American
Author: Michelle

A perfect way to start the day!

Ingredients:

  • 1 1/2
    cups
    fat-free milk
    (I used 1% because that's what we had)
  • 1 1/2
    cups
    water
  • 2
    Gala apples
    (peeled, cored, and cut into 1/2-inch cubes (~3 cups))
  • 1
    cup
    uncooked steel-cut oats
  • 2
    tbsp
    brown sugar
  • 1 1/2
    tbsp
    butter
    (softened)
  • 1/4
    tsp.
    cinnamon
  • 1/4
    tsp.
    salt
  • Cooking spray
  • 1/4
    cup
    maple syrup
  • 2
    tbsp
    chopped hazelnuts
    (toasted)

Directions:

  1. Bring milk and water to a boil in a saucepan over medium-high heat, stirring frequently.
  2. Place hot milk mixture, apple, and next 5 ingredients in a slow cooker coated with cooking spray, stir well. Cover and cook on LOW 7 hours or until oats are tender.
  3. Ladle oatmeal into individual bowls; top with maple syrup and hazelnuts. Yield: 4 servings (serving size: 1 1/4 cups oatmeal, 1 T. syrup, and 1 1/2 tsp. hazelnuts).

Recipe Notes:

As you can see, we didn't have any nuts so I just used some blueberries. Also, I used a slow cooker liner which would REALLY help with clean up.

Nutrition:

Calories: 385kcal
Fat: 10g
Saturated fat: 3g
Cholesterol: 13mg
Sodium: 205mg
Potassium: 319mg
Carbohydrates: 64g
Fiber: 7g
Sugar: 32g
Protein: 10g
Vitamin A: 7.4%
Vitamin C: 5.5%
Calcium: 17.6%
Iron: 11.1%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!