One of these days I’ll have to share some of the freezer cooking recipes that I’ve started using. After a few hours of prep on a Sunday afternoon, I have several days’ worth of dinners that go straight from the freezer to the slow cooker. I love it!! Seeing how much use I was getting out of the slow cooker, my husband bought me a little baby Crock Pot for Mother’s Day (among other gifts) to go with my big mama Crock Pot. And as I discovered last Saturday morning, this little baby is the perfect size for fixing a sweet, creamy, almost pudding-like pot of oatmeal in just about 2 hours. All four of my kids enjoyed it, which is saying something because they always choose something different for breakfast. (Fortunately, three of them are old enough to prepare their own breakfast.)
Anyway, this morning I made it again and here’s how I did it.
1 1/2 c Quaker Old-Fashioned Oats
4 c rice milk
1/2 tsp salt
1 tsp vanilla
1 Granny Smith apple
2/3 c granulated sugar
2 tbsp Earth Balance buttery spread
1 tsp ground cinnamon
1. Add oats, rice milk, salt, and vanilla to the slow cooker. Stir. Cover and set to High.
2. Peel and dice the apple. Cook in a wok or skillet with cinnamon, sugar, and butter on medium heat until the apple pieces are soft (about 5 minutes).
3. Add the apple mixture to the slow cooker. (I poured with one hand and held the lid near the opening with the other to minimize heat loss.)
4. Leave on High for 2 hours.* It might not look done through the lid. But give it a stir and you’ll have this. (My first serving.)
After a few minutes uncovered, it gets even thicker and creamier.
It’s delicious either way. 🙂
Thanks for stopping by!
*It might take longer in a standard-sized slow cooker. If you try it, let me know!