Mornings for me start early and can easily be hectic (one of these days I will share my morning routine). It’s a lot easier for me if I have breakfast already planned out or pre-made, where all I need to do is warm it up. This make-ahead overnight breakfast recipe means one less thing you need to do before you start your day.
Do not substitute any other type of oats for this recipe. Cooking times are based on using steel cut oats only.
It very important to either line or heavily grease the sides of your slow cooker crock before preparing this recipe. If you skip this step, the oats will stick to the sides and will be very difficult to remove.
- 1 c. steel cut oats
- 3 c. water
- 1 c. fresh apple cider
- 2 medium apples, cored and diced
- 1½ T. honey, preferably local
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ½ t. ground allspice
- ½ t. salt, to taste
- 1 medium apple, cored and diced
- ½ c. pecans, chopped
- Real maple syrup
- 1. Add oats, water, cider, apples, honey, cinnamon, nutmeg, allspice, and salt to greased or lined slow cooker crock and stir to combine.
- 2. Cover and cook on low for 6-8 hours. Actual cooking time will vary depending on your slow cooker, so check for doneness after 5 hours and adjust cooking time accordingly.
- 3. To serve, allow to cool slightly before spooning into bowls and topping with fresh chopped apples, pecans, and some real maple syrup, if desired.
Do you have a favorite make-ahead breakfast item?