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


Recipe Summary

20 mins
6 hrs 15 mins


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

2/3 cup oatmeal, 2 tablespoons apple topping, and 1 tablespoon nuts
248 calories; protein 6.9g; carbohydrates 33.7g; dietary fiber 4.4g; sugars 16.3g; fat 10.5g; saturated fat 2.7g; cholesterol 8.9mg; vitamin a iu 245.1IU; vitamin c 2.9mg; folate 12.2mcg; calcium 106.7mg; iron 1.3mg; magnesium 22.7mg; potassium 199.8mg; sodium 125.9mg.

1 1/2 fat, 1 1/2 starch, 1/2 fruit