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Slow-Cooker Overnight Oatmeal with Apples & Walnuts

  • 20 m
  • 6 h 15 m
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!”


    • 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


  • 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
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