Overnight Cinnamon Apple Oatmeal (Healthy Options)

If you've followed my blog very long, you already know I'm a lover of all things OATMEAL!

Especially if I can cook it overnight in the crockpot and have it ready and waiting for me in the morning!

It's an inviting way to get the kids out of bed in the morning! *-*

Hubby even commented how much he loved this wonderful breakfast, and that was a real surprise as I didn't expect him to. (He's just not the oatmeal lover I am)

I did use steel cut oats - I suggest that for best results. I have used old fashioned or 7 grain oatmeal for overnight cooking, but this had the perfect! texture.  

I loved the smoothness and creaminess that using coconut milk AND coconut oil adds. 

I always use my plug in 'light timer' to use for overnight cooking.  I can set it to turn on after I go to bed, and turn off before I wake up. 

The sweetness from the apples plus the maple syrup I added made it the perfect sweetness - no extra sweetner/sugar needed for us. You can always add more sugar, stevia, truvia, or your favorite sweetener after it's cooked. 

Using the crockpot is insanely brilliant - mixing everything up the night before and walking away....Gotta LOVE that!! 

Thanks to Jordan at The Fitchen where I saw this yummy recipe. I adapted her recipe and we think it's perfect.  

OVERNIGHT CINNAMON APPLE OATMEAL 

2 apples, cored, peeled and diced

1-1/2 c. (lite) coconut milk

1-1/2 c. water

1 c. steel cut oats

1 Tb. brown sugar

1 Tb. dry cooked (sugar free) vanilla or coconut pudding mix, optional

(for added creaminess)

1 tsp. ground cinnamon

1/4 tsp. fresh grated nutmeg, optional

1 Tb. (sugar free) maple syrup

1 Tb. coconut oil

1/4 tsp. sea salt

Spray crock of slow cooker with non-stick cooking spray. (This made it oh so easy to clean up!) 

Add all ingredients to crock, combining brown sugar and cinnamon together separately before adding...so cinnamon doesn't clump up. 

Cook on low for 5 - 7 hours. (Ours was just great after 6 hours). 

Top with raisins, fresh apple chunks, banana slices, or (toasted) pecans

Yield: 6 - 8 servings

To make 4 - 5 servings use these measurements 

2 apples, cored, peeled & diced

1 c. (lite) coconut milk

1 c. water

3/4 c. steel cut oats

2 tsp. brown sugar
1 Tb. dry cooked vanilla pudding mix, optional

3/4 tsp. cinnamon

dash of nutmeg

2 tsp. maple syrup 

2 tsp. coconut oil 

few dashes sea salt

Linked to Melt in Your Mouth Monday
Weekend Potluck
        GBP Roundup - Breakfasts
  GBP Roundup - Apples
Full Plate Thursday

You might also enjoy this 
Crockpot Coconut Pecan Pie Oatmeal

​

Leader Enterprise - March 26, 2014 - Crock-poting

Crockpot Apple Crisp

I always enjoy cooking in my crockpot, and decided to share some thoughts, and yummy recipes, for you to try too. I really love being able to cook breakfast overnight in the crockpot. The aroma wafting into the bedroom in the morning is enough to make me want to jump out of bed and begin the day by enjoying a ready-to-enjoy breakfast. Crockpots are so handy to use during the summertime when you don't have to heat the oven, but also great when you're busy and want to have dinner ready with little fuss. Sure can't argue that idea!

There is no difference between a crockpot and a slow cooker. Unless you are talking with the manufacturers, who prefer to call their own product by one name or the other, they work on the same principle. Some slow cookers may have a range of number settings instead of simply 'low' or 'high'.

Crock pots are a good way to cook food without having to devote constant attention to a cooking appliance. People use crock pots to cook meals as pot roasts, chicken dishes, stews AND desserts! When your busy day allows you more time for preparation in the morning than in the afternoon, that's a good time to throw together a crockpot meal to enjoy later in the day with no fuss.

As oven temperatures vary, so do crockpot temps, so be sure to check before alloted time is up.

This scrumptious apple crisp will WOW everyone who gets to enjoy it! And you'll love the ease of making it! The first time I made it, I served it to company and they were impressed.The next time I took it to a potluck and was asked several times for the recipe!

CROCKPOT APPLE CRISP 

3/4 c. brown sugar

(I used 1/2 c. brown sugar + 1/4 c. xylitol) 

1 c. old fashioned oatmeal

1/2 c. (white whole wheat)flour

1/4 c. butter

3-4 c. apples, peeled and sliced

1 tsp. freshly grated nutmeg,optional

1/4 c. dried cranberries 

1/3. c. chopped pecans

1/3 c. sugar (or substitute)

1 tsp. cinnamon 

3/4 c. water

caramel ice cream topping, optional

In medium bowl, combine brown sugar, oats and flour. Cut in the butter with a pastry blender or fork until mixed evenly. In large bowl, combine apples, nutmeg, cranberries and pecans. Add half the crumb mixture, stirring to combine evenly. Pour into greased 3-4 qt.crockpot. In small bowl, combine sugar and cinnamon; stir until blended. Add water and stir; then pour over apples. Top with remaining crumbs. Before placing lid on crock, place 2 paper towels across the top.(This prevents the moisture from falling onto the top of your dessert). Cook on high for 3 hours or low for 5-6 (or even longer!). Remove cover and paper towels; allow to stand at least 15 minutes before serving. It will stay warm for over 30 minutes. Serve warm with ice cream and caramel ice cream topping if desired. 

This mac 'n' cheese is creamy and wonderful. For best results, use freshly shredded cheese. Some store-purchased cheese is waxy and won't melt smoothly.

AMAZING CROCKPOT MAC 'N' CHEESE

1-16 ozs. pkg. of macaroni

20 ozs. (2-1/2 c.) sharp cheddar, or your choice,shredded

1-8 ozs. cream cheese,cubed

1/2 stick of butter or margarine, melted

2 eggs

2 c.milk (I used a little less-you can always add more later)

salt & pepper to taste

First boil pasta until it is half done, about 7-8 minutes. Drain; pour into lightly sprayed crockpot. Add shredded cheese and cream cheese to pasta. In bowl, combine eggs, milk, salt & pepper; beat well. Add (cooled) melted margarine to egg mixture and blend well. Pour mixture over cheese and pasta. Stir until all is blended. Cook on low heat for 2 hrs. stirring occasionally.

CROCKPOT HONEY GLAZED CARROTS 

1 lb. carrots, cleaned and cut in 1" pieces

2 Tbs. butter

2 Tbs. honey

salt and pepper to taste

Spray 2 or 3 quart slow cooker with cooking spray. Place carrots in crockpot, along with butter. Drizzle honey over top. Season with salt and pepper. Cook on high for 3 hours.

I've been making this yummy dish since my kids were small. That's a long time ago. Your family will ask for seconds. 

Easy Crockpot Meatballs

EASY CROCKPOT MEATBALLS IN GRAVY

1-1/2 lbs. ground beef

2 eggs

1 medium onion, finely chopped  

1/2 c. cracker crumbs (saltines or ritz)

salt & pepper

1/2 tsp. poultry seasoning or a dash of nutmeg

1 (10.75 ozs) can cream of chicken(or mushroom) soup 

flour

1 Tb. each: oil and margarine

In large bowl, combine beef, eggs, onion, cracker crumbs and seasonings. Shape into balls. Roll in flour; brown in oil and margarine; drain. In small bowl, combine soup with 1 soup canfull of water; pour over meatballs and simmer in the crockpot on low for 3-4 hours. (Or you can simmer on top of stove, covered, for 1 hour. Serve over mashed potatoes, rice or noodles. 

This is a yummy-for-your-tummy way to begin the day. I use an electric timer for the crockpot (like one you use for lights). It can begin cooking after you've gone to bed and shut off before you wake up. Coconut is optional. This recipe is going to be in a Gooseberry Patch Cookbook later this year.

Crockpot (Coconut) Pecan Pie Oatmeal

CROCKPOT (COCONUT) PECAN PIE OATMEAL 

1 c. chopped pecans, divided

1-1/2 c. rolled or 1 c. steel cut oatmeal

(not quick cooking) 

4-1/2 c. milk

2/3 c. dark brown sugar

(may substitute white sugar+1 Tb. molasses) 

2 Tb. cook n serve vanilla pudding (sugar free)

1/4 c. unsalted butter

1 tsp. vanilla (or coconut) extract

1/2 c. toasted coconut, optional

Toast pecans by cooking in small skillet over medium heat. Stir frequently and watch carefully to avoid burning. Remove from skillet, then toast coconut. Reserve half the pecans and coconut for serving. Combine remaining pecans and coconut and all the remaining ingredients in the crockpot. Cook on low for 7-9 hours. Serve topped with reserved pecan pieces and toasted coconut. Yield: 4-5 servings 

Crockpot Peach Crisp

I was sooo excited to finally get to make this recipe and share with company. 

Only 6 simple ingredients and you are free to be doing other things while the crisp cooks. 

This recipe uses canned peaches....how simple is that??

It's easy and we loved it warm with ice cream. 

I reduced the amount of sugar and used peaches canned in their own juice. 

I love fresh grated nutmeg so I added a little of that too. 

You could always throw a few toffee bits over the top too, but I can't imagine this being any better than it is already. 

I was amazed how crispy the topping turned out. 

I rate this 5 Stars out of 5!!

Thanks so much to Tiffany of Eat at Home for sharing this simple dessert. 

(Hover over photo to pin)

CROCKPOT PEACH CRISP 

3/4 c. packed brown sugar

(original recipe calls for 1 c.)

1 c. quick oats

1/2 c. flour

1 tsp. cinnamon

fresh grated nutmeg, optional

1/4 cup butter, softened 

2 large (20 ozs.) cans peaches, well drained

Spray the inside of the crock or butter it. Stir together brown sugar, oats, flour and cinnamon & nutmeg. Cut the butter into the dry ingredients with a                      pastry blender or 2 forks until the mixture is crumbly.

Place drained peaches in the prepared crock and stir 1/2 the crumbs into the     fruit. Top with the rest of the crumbs.

Before placing on the lid, I like to cover the crock with 2 paper towels,   then add the lid.  It keeps the moisture from falling on top of your dessert but this step is optional.  Cook on low for 3 - 4 hours. (I unplugged ours at                     about 3 hrs. 15 minutes)

(I haven't tried this recipe using fresh peaches, but I would think you'd have to sweeten them, and add some thickener...like tapioca...before adding them to the crockpot.  It's a suggestion, but I haven't tried it, so guess you'll have to be on your own in this =)  Please let me know if you tried it and what you think.)

Linked to Melt in Your Mouth Monday  

Lou Lou Girls 

Meal Plan Monday

Weekend Potluck

Whatcha Crockin Wednesday

You might also like 
Crockpot Apple Crisp

Overnight Cinnamon Apple Oatmeal

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3 Crockpot Recipes using Oatmeal (Blast from the Past}

BEWARE: This overnight dish will have you jumping out of bed and running to the kitchen in the morning! 

Crockpot (Coconut) Pecan Pie Oatmeal

Awesome & Company-Worthy!! 

Crockpot Apple Crisp

Just the right amount of spices and bits of apple that make this a wonderful and healthy breakfast to begin the day! Make ahead and reheat in the morning if you desire. 

Overnight Cinnamon Apple Oatmeal

​

Crockpot Apple Crisp

I've been wanting to try this intriguing recipe for some time. I printed the recipe as soon as I saw it at Tiffany's Eat at Home blog.  I have followed her for some time and seem to make a lot of her simple, family-friendly recipes.

My brother, Alan, and his sweet wife, Heidi, were coming for a visit and I thought this would be the perfect treat to follow a nice meal of soup, sandwiches, and fresh tomatoes from a local farmer's market. 

This was a photo before it began baking...

MMMMM!

This was mighty tasty and I can hardly wait to make it again.  A terrific way to use up some apples that have been in the crisper for a while. 

...And when you need the oven for other things, or want to keep the house cooler. 

It was perfect served with vanilla ice cream and caramel syrup.

I cut back on the amount of sugar a bit, used white whole wheat flour and added some fresh grated nutmeg to the apples.  

I REALLY love the addition of the dried cranberries and pecans. 
The berries add a sweetness and the pecans a good crunch.

Do try it soon!  On a scale of 1 - 10, I rate this dish an 11!  

If you like apples, you'll enjoy this yummy and convenient dessert. 

The leftovers, after chilled, were just as yummy too!

CROCKPOT APPLE CRISP 

3/4 c. brown sugar

(I used 1/2 c. brown sugar + 1/4 c. xylitol) 

1 c. old fashioned oatmeal

1/2 c. (white whole wheat) flour

1/4 c. butter

3 - 4 c. apples, peeled and sliced

(I used a mixture of gala and cortland) 

1 tsp. freshly grated nutmeg, optional

1/4 c. dried cranberries 

1/3. c. chopped pecans

1/3 c. sugar (or substitute)

1 tsp. cinnamon 

(I always use Pampered Chef's Cinnamon Blend)

3/4 c. water

caramel ice cream topping, optional

In medium bowl, combine brown sugar, oats and flour. Cut in the butter with a pastry blender or fork until mixed evenly.

In large bowl, combine apples, nutmeg, cranberries and pecans. Add half the crumb mixture, stirring to combine evenly. Pour into greased crockpot.

In small bowl, combine sugar and cinnamon; stir until blended.  Add water and stir; then pour over apples. Top with remaining crumbs. 

Before placing lid on crock, place 2 paper towels across the top.

(This prevents the moisture from falling onto the top of your dessert). Cook on high for 3 hours or low for 5 - 6 (or even longer!). 

Remove cover and paper towels; allow to stand at least 15 minutes before serving.  It will stay warm for over 30 minutes.  Serve warm with ice cream and caramel ice cream topping if desired. 

A Perfect Fall Treat!

Linked to Scrumptious Sunday
          Keep Calm & Cook On: Crockpot Recipes
Full Plate Thurs
Whatcha Crockin' Wednesday
Weekend Potluck
GBP Roundup - Crockpot
Meal Plan Monday

The Bryan Times - September 16, 2019 - Filling Fall Fare

When the temps start dipping, we tend to think about spending more time in the kitchen. Here's a hodgepodge of recipes that are filling fall fare. 

This tasty chowder makes for a marvelous family meal. Add a sandwich and you're all set to enjoy.                  

Smoked Sausage, Bean and Potato Chowder

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER

2-1/2 c. (low sodium) chicken broth 

3 c. potatoes, diced

(may use cubed frozen southern hash browns)

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage or ham, chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half & half (or whole milk)

1-15 ozs. can northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

black pepper to taste

1  c. diced Velveeta or cheddar cheese, optional 

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts. Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

FAMILY FAVORITE GOULASH 

2# ground beef

1 onion, chopped

1 green pepper, chopped

8 ozs. sliced fresh mushrooms

6 garlic cloves

3 c. water

1 can (29 ozs.) tomato sauce

1 can (28 ozs.) diced tomatoes, undrained

1 TB. Italian seasoning

1 tsp. smokey paprika

1 tsp. sugar

1-1/2 tsp. crushed red pepper flakes, optional

garlic powder, salt & pepper to taste

3 Tb. worcestershire sauce

3 c. uncooked elbow macaroni 

shredded cheese of choice to melt over the top

In large stock pot, cook beef over medium high heat, until no longer pink.  Add onion, pepper and mushrooms.  Cook until tender, about 3 - 5 minutes. Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, red pepper flakes, garlic powder, salt, pepper and worcestershire sauce. Bring to a boil; cover and reduce heat. 

Allow to simmer for 20 minutes.  Add elbow macaroni, stirring well.  Cover and simmer 15 minutes longer, or until macaroni is done. (Check to see if you need to add more water). If there's already too much, just allow to simmer until it thickens. 

If using cheese, add now. Allow to set covered for 10 minutes before serving. Yield: 8 servings

Simple Apple Crisp

I've taken this recipe with me all over the country as it is a favorite. 

SIMPLE APPLE CRISP

4 cups peeled, sliced cooking apples

1/4 cup water

1 tsp. cinnamon

1/2 tsp. salt

1/4 cup sugar

3/4 cup all purpose flour 

(substitute half the amount in oatmeal if desired) 

1/3 cup butter

Preheat oven to 350. Spread apples in bottom of 8" x 8" pan. Sprinkle with water. In medium bowl, combine remaining ingredients with pastry blender, until crumbly. Sprinkle over apples. Bake uncovered for 40 minutes at 350 or bake in microwave-safe dish for 12 - 15 minutes on high, testing after 10 minutes. Serve warm with milk or ice cream. Feel free to drizzle it with some caramel syrup if you'd like. YUUUUUM!

What a great way to help take off the chill. Sip-Sip-Hurray! 

(CROCKPOT) HOT CARAMEL APPLE CIDER

1/2 gal. apple cider, or juice (8 c.)

1/2 tsp. ground cloves

2 cinnamon sticks 

1/2 tsp. ground allspice

3/4 - 1 c. jarred caramel sauce (may use homemade) 

sweetened whipped cream (or from a can)

Pour cider into 5-6 qt. slow cooker (or saucepan on stove). Heat on low for 1 hour, stir again, then stir in spices and caramel. Continue heating on low for 3 more hours. If cooking on stove top, simmer for 30 minutes.  (It will make your house smell wonderful!) Ladle into mugs, top with whipped cream, then drizzle with caramel and add a sprinkle of cinnamon if desired. 

A lot of what weighs you down isn't yours to carry.~Unknown