It is starting to feel like fall here on these Idaho mornings. I always associate fall with apples (and of course the start to the school year). To make sure we all start the day with a healthy breakfast, I’ve been experimenting with putting things in the slow cooker at night and serving them for breakfast in the morning. Here is a family favorite, which I’ve set up based on Nurture’s Recipe Framework for a Slow Cooker and MyPlate.
Slow Cooker Apple Pie Porridge
Whole grains (~1/4 of your plate)
1 cup uncooked steel cut oats
Protein (~1/4 of your plate)
-Add in: chopped walnuts, chopped almonds
(There is some protein in the milk and in the steel cut oats)
Fruits and veggies (1/2 of your plate)
-2 apples, washed and chopped (I use my apple slicer and then just chop the pieces a little more)
-Add in: bananas, raisins, dried cranberries or other dried fruit
Liquid (this is also your dairy serving)
-1 ¾ cup milk*
-1 1/2 cup water
*If you are looking for a dairy free recipe, substitute with almond milk, rice milk or another substitute.
-2 Tablespoons brown sugar
-1/2 teaspoon cinnamon
-¼ teaspoon salt
-1 ½ Tablespoons butter (this is optional but I like the flavor)
-Add in-optional based on your taste: maple syrup, additional milk or butter, ground flax seed if you like
Directions. Spray your slow cooker with olive oil spray. Combine everything above EXCEPT “Add-ins”. You will add in these add-in items once the dish is cooked. Cook in slow cooker on low for about 7 hours, or if you make a double batch you can leave it at least another hour. If you are doing this overnight and you want to sleep longer (which I do), just add more liquid and it will be fine for longer. Add another ½ cup to 1 cup of liquids if you are going to sleep longer.