There’s nothing better than waking up to a ready-to-eat breakfast. The oats, fruit and spices in this meal bake together overnight, so the recipe is ideal for busy cooks.
—VALERIE SAUBER ADELANTO, CA
PREP: 10 MIN. • COOK: 7 HOURS • MAKES: 6 SERVINGS
3 1/2 cups fat-free milk
1 large apple, peeled and chopped
3/4 cup steel-cut oats
3/4 cup raisins
3 tablespoons brown sugar
4 1/2 teaspoons butter, melted
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup chopped pecans
In a 3-qt. slow cooker coated with cooking spray, combine the first eight ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed. Spoon oatmeal into bowls; sprinkle with pecans.
NOTE You may substitute 1 1/2 cups quick-cooking oats for the steel-cut oats and increase the fat-free milk to 4 1/2 cups.