Today's breakfast was Overnight Honey Apple Oatmeal. We have a big clan, so I need to make a lot. It's easy to cut back if you wish, but you can also just halve it, refrigerate it and eat it through the week. (Just pour on a bit of milk or almond milk (etc) and heat in the microwave about 60 seconds, stir and enjoy!)
Overnight Honey Apple Oatmeal
9-1/2 cups water
1/4 cup local honey
2/3 cup low-fat milk
3/4 cup chopped walnuts
2 oz. dried apples (or a handful of raisins or chopped dried figs)
Honey to drizzle
Yogurt, if desired
Stir the first five ingredients together in a crock-pot; then lay the apples on top. They'll float to the top anyway, so I save a step and just put them there. In the morning when they're soft and fluffy, you can cut them up easily if you wish.
Set the crock-pot on low and cook for 9 to 10 hours.
A serving is about 1 cup; place in serving bowls ans drizzle with honey or maple syrup. Serve with yogurt or milk as desired. Refrigerate leftovers.
Options: If your family can tolerate milk, it's very nice to sub in milk for half the water. Or if you can afford the luxury, you can use 2/3 cup half-and-half instead of the 2/3 cup milk, that's even nicer. You can also pour on a bit of light cream at serving time.
Note: If you haven't ever had steel-cut oats, they look a lot different both raw and cooked. Try to be open-minded about the experience!
Other oatmeal recipes we love: Baked Oatmeal, Dr. Bircher's Museli
(we halve the white sugar in the baked oatmeal but otherwise it's perfect)