Happy Monday, April, May, and everything in between!
Things are starting to come to a close with my dietetic internship. On Wednesday, I will finish my renal rotation, one of the most challenging ones so far! Next up is nutrition support, followed by 2 final weeks in the weight management clinic at the VA. And after that, I will be on my way to sit for the RD exam. What an eventful 10 months!
To fuel my busy, long days, I always make sure to eat a balanced, filling breakfast. One of my favorite recipes to make for weekday mornings involves the MVP of kitchen gadgets: the slow cooker! I am constantly amazed at the versatility of this appliance, and could not believe how it turned out creamy, delicious steel cut oats in just a few short hours.
I first tried this recipe on a rainy spring day when I was in the mood for a warm meal. But I’ve come to realize that it’s suitable all year round. If you’re looking for a nutritious breakfast that will keep you satiated all morning long, give this one a try!
Slow Cooker Apple Pie Steel Cut Oats
- 1.5 cups steel cut oats
- 4 cups water
- 1 13.5 oz can coconut milk (full fat)
- 1 apple, diced
- 3 tbsp maple syrup
- 3 tbsp milled flaxseed (optional)
- 1 tbsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp kosher salt
- Cooking spray
- Use cooking spray to lightly coat slow cooker.
- Add ingredients and stir to combine.
- Cook on high for 3-4 hours, or low for 7-8 hours, until oats are creamy and tender. Enjoy!
You can keep this recipe for 5-7 days in the fridge. I tend to portion it out into 1 cup containers to take to work and reheat.
Have a happy and healthy week!