Slow-Cooker Overnight Oatmeal with Apples & Walnuts

Slow-Cooker Overnight Oatmeal with Apples & Walnuts

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From: Diabetic Living Magazine

This oatmeal recipe is great when you have guests and want to serve them a special breakfast. Everything cooks in the slow-cooker overnight—all you need to do in the morning is throw together the roasted apple and walnut topping, and serve!

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 cups chopped apples (see Tip)
  • 2 cups fat-free milk
  • 2 cups water
  • 1 cup steel-cut oats (see Tip)
  • ¼ cup packed brown sugar (see Tip)
  • 2 tablespoons butter, sliced
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons canola oil
  • 1 teaspoon packed brown sugar (see Tip)
  • 1 teaspoon lemon juice
  • ½ cup chopped walnuts, toasted


  • Prep

  • Ready In

  1. Line a 3½- to 4-qt. slow cooker with a disposable slow cooker liner. In prepared cooker, combine 2 cups of the apples with milk, water, oats, ¼ cup brown sugar, butter, vanilla, cinnamon, salt, and nutmeg. Cover and cook on low 6 to 8 hours.
  2. Shortly before oatmeal is done, preheat oven to 450°F. For topping, in a 15x10-inch baking pan, drizzle remaining 2 cups apples with oil; toss to coat. Roast 10 to 12 minutes or until light brown, stirring once. Stir in the 1 teaspoon brown sugar and lemon juice.
  3. Top servings of oatmeal with apple topping and walnuts.
  • Tips: To prevent browning, store the chopped apples reserved for topping in a mixture of 2 cups water and 2 tablespoons lemon juice in the refrigerator while the oatmeal is cooking.
  • People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
  • We do not recommend using a sugar substitute for this recipe.
  • Equipment: 3½- to 4-quart slow cooker

Nutrition information

  • Serving size: ⅔ cup oatmeal, 2 tablespoons apple topping, and 1 tablespoon nuts
  • Per serving: 248 calories; 10 g fat(3 g sat); 4 g fiber; 34 g carbohydrates; 7 g protein; 12 mcg folate; 9 mg cholesterol; 16 g sugars; 245 IU vitamin A; 3 mg vitamin C; 107 mg calcium; 1 mg iron; 126 mg sodium; 200 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ starch, ½ fruit

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