Let this bubble away in the slow cooker overnight, then just pull out a ladle, spoons and bowls in the morning. Breakfast will be such a breeze!
—TRISHA KRUSE EAGLE, ID
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
3 cups water
2 cups old-fashioned oats
2 cups chopped apples
1 cup dried cranberries
1 cup fat-free milk
2 teaspoons butter, melted
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
6 tablespoons chopped almonds, toasted
6 tablespoons chopped pecans, toasted
Additional fat-free milk
1. In a 3-qt. slow cooker coated with cooking spray, combine the first eight ingredients. Cover and cook on low for 6-8 hours or until liquid is absorbed.
2. Spoon oatmeal into bowls. Sprinkle with almonds and pecans; drizzle with additional milk if desired.
PER SERVING 1 cup equals 306 cal., 13 g fat (2 g sat. fat), 4 mg chol., 28 mg sodium, 45 g carb., 6 g fiber, 8 g pro. Diabetic Exchanges: 3 starch, 2 fat.