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! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Line a 3 1/2- to 4-qt. slow cooker with a disposable slow cooker liner. In prepared cooker, combine 2 cups of the apples with milk, water, oats, 1/4 cup brown sugar, butter, vanilla, cinnamon, salt, and nutmeg. Cover and cook on low 6 to 8 hours.

  • Shortly before oatmeal is done, preheat oven to 450 degrees 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.

  • 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: 3 1/2- to 4-quart slow cooker

Nutrition Facts

248 calories; 10.5 g total fat; 2.7 g saturated fat; 9 mg cholesterol; 126 mg sodium. 200 mg potassium; 33.7 g carbohydrates; 4.4 g fiber; 16 g sugar; 6.9 g protein; 245 IU vitamin a iu; 3 mg vitamin c; 12 mcg folate; 107 mg calcium; 1 mg iron; 23 mg magnesium;