CrockPot Make-Ahead Apple Pie Oatmeal
CrockPot Make-Ahead Apple Pie Oatmeal is a tasty breakfast for weekend food prep or a perfect option to make as a treat for guests, and this tasty oatmeal is meatless and gluten-free.
Today I’m sharing a very flavorful meatless breakfast option, and although apples do have natural sugar I use my favorite sweetener for this tasty way to cook oatmeal. This CrockPotMake-Ahead Apple Pie Oatmeal is something you make in the crockpot in the evening, refrigerate overnight, and the next morning you warm it up in the microwave (or in a pan on the stove.) I’m a fan of Peanut Butter Oatmeal for breakfast, but I loved this idea for a new oatmeal option that’s quick and delicious. And who doesn’t like apple pie?
Oatmeal is kind of a personal preference dish, so in this recipe I’m giving a range of ingredients and cooking times. You’ll need to think about how thick you like your oatmeal, how done you like it, and how sweet you’d prefer it and adjust accordingly. Personally I like my oatmeal so it’s not too runny, I like the oatmeal to have a little bite to it (but not too much), and I prefer the low end of the sweetness range. I made this in my small 2.5 Quart Slow Cooker (affiliate link), so if you only have a big size you may need to double the recipe.
How to Make CrockPot Make-Ahead Apple Pie Oatmeal:
(Scroll down for complete recipe with nutritional information.)
- I used my Apple Corer and Slicer (affiliate link) to make it easy to cut up the apples. No need to remove the skin.
- I purposely cut the apples in different size pieces so some would dissolve more than others. I wanted chunks of apple in the oatmeal, but some dissolved apple as well.
- Put the apples, Golden Monkfruit Sweetener (affiliate link) or your favorite sweetener, cinnamon, and salt in the slow cooker.
- Then add the water and cook on high for 1 hour and 15 minutes.
- The middle photo in the collage shows how the apples will look after that much time. They’re getting soft, but aren’t completely cooked yet.
- Then add 1 1/2 cup of oatmeal to the slow cooker. I used my favorite Bob’s Red Mill Extra Thick Rolled Oats (affiliate link for this recipe. (You can use any type of rolled oats, but don’t use instant oatmeal or steel cut oats for this. And in case anyone is wondering, Bob’s Red Mill hasn’t paid me to talk about their oatmeal!)
- Stir the rolled oats into the apple mixture and cook on high for 45 minutes to 1 hour and 15 minutes longer, depending on how soft you like your oatmeal.
- The next photo shows how the oatmeal mixture looked when I thought it was done (about one hour for me, which gave me oatmeal that still had a tiny bite to it.)
- I ate some right away with milk poured over it, and I portioned out the rest into these containers which have a snap-tight lid and kept the oatmeal good in the fridge for quite a few days.
- To reheat, microwave for about 1 minute (or you can also heat it on the stove in a pan.) You may want to add a little bit of water when you’re reheating it.
More Breakfasts with Oatmeal or Steel Cut Oats:
Slow Cooker Overnight Oatmeal from Slow Cooker or Pressure Cooker
Quick and Easy Peanut Butter Oatmeal from Kalyn’s Kitchen
Slow Cooker Breakfast Recipes from Slow Cooker or Pressure Cooker
Steel Cut Oats with Agave and Pecans from Kalyn’s Kitchen
The BEST Slow Cooker or Instant Pot Recipes for Steel Cut Oats from Slow Cooker or Pressure Cooker
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 2 large Granny Smith apples, seeds removed and coarsely chopped (no need to peel them)
- 4 T Golden Monkfruit Sweetener (see notes)
- 3/4 tsp. cinnamon
- 1/2 tsp. salt
- 3 cups water (or more, depending on how thick you like your oatmeal)
- 1 1/2 cups Bob’s Red Mill Extra Thick Rolled Oats (see notes)
- milk or soy milk for serving (I used a combination of milk and vanilla soy milk, which is what I always use to eat on cereal.)
- Cut apples into pieces and remove the core with the seeds; then chop apples into pieces. I made the pieces different sizes so some apples would dissolve slightly while others stayed chunky. (No need to peel them.)
- Spray the CrockPot crockery container with nonstick spray. Then add the apples, sweetener of your choice (I usedStevia in the Raw), brown sugar (or more sweetener), cinnamon, and salt.
- Add from 3 to 3 1/2 cups of water, depending on how thick you want the finished oatmeal to be.
- Stir together and cook on high for 1 hour and 15 minutes.
- Add oatmeal and stir ingredients together, then continue to cook on high for an additional 45 minutes to 1 hour and 15 minutes, depending on how soft you’d like the finished oatmeal to be. (I would start checking after 45 minutes.)
- Serve hot, with half and half, milk, or almond milk as desired.
- This oatmeal can be stored in the fridge overnight and reheated in the morning. You may want to add a little water when you reheat it, then microwave for about 1 minute or heat for a few minutes in a small pan on top of the stove.
- I haven’t tried freezing this, but if anyone does try it, I’d love to hear how it works.
I used my small 2.5 Quart Slow Cooker (affiliate link) for this recipe, so if you only have a much larger size you’ll need to double the recipe. And you might want to double it anyway if you’re making this for weekend food prep.
I used to make this with a mix of sweetener and brown sugar, but now that I've discovered Golden Monkfruit Sweetener (affiliate link) I'd just use that and skip the brown sugar. You can use any sweetener (or blend of sweetener and sugar) that you prefer. I used my favorite Bob's Red Mill Extra Thick Rolled Oats (affiliate link) for this recipe. You can use any type of rolled oats, but don't use instant oatmeal or steel cut oats for this.
Recipe created by Kalyn with inspiration from several similar oatmeal recipes seen on Pinterest.
Amount Per Serving: Calories: 159Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 289mgCarbohydrates: 28gFiber: 4gSugar: 10gProtein: 6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This CrockPot Make-Ahead Apple Pie Oatmeal recipe isn’t low in carbs, and you’ll need to make it with all sweetener to make it low-glycemic. Made with all Stevia in the Raw or your favorite sweetener and eaten with low-fat milk or low-fat Vanilla soy milk, this recipe would be a good choice for phase 2 or 3 of the South Beach Diet.
Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can alsoFollow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here to see Slow Cooker / Pressure Cooker Recipes on my other site!
weekend food prep or a perfect option to make as a treat for guests, and this tasty oatmeal is meatless and gluten-free. [found on kalynskitchen.com] #CrockpotOatmeal #ApplePieOatmeal #CrockpotMakeAheadOatmeal” width=”600″ height=”1200″ class=”aligncenter size-full wp-image-74851″>