Wowza...long title. Did you get all that? I am sure I have said this before but I LOVE OATMEAL! There is really nothing better then a nice big steaming bowl of oatmeal on a brisk autumn morning. Are you in the mood yet?
This oatmeal is SO good, yet not that pretty. So therefore, no pictures. Hope you understand.
I made this oatmeal around 3pm. It takes a recommended 5-6 hours in the slow cooker. I am NOT waking up to start breakfast, so I made it late enough so I could have a small bowl for dessert before bed. The steel cut oats retain their shape, I guess you could say, so you can reheat it just fine. I added a touch of milk and an extra sprinkling of brown sugar before I heated it in the microwave.
The recipe I started with said it made 3 to 4 servings. If you eat oatmeal on a regular basis I am sure you have seen how small the portion sizes are. So I doubled the recipe. I shouldn't have done that. I now have a TON to eat. So this will easily make 6-8 servings. This would be a GREAT holiday morning breakfast! Easy to make a feed a gang!
Let's do this thing.
Ingredients:
- 2 cups steel cut oats
- 8 cups water
- 1 cup milk
- 2 apples, cut into bite size pieces with the skin still on. Just make sure to wash well.
- 3 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 2 tablespoons brown sugar
Directions:
- Mix all ingredients in the slow cooker. Cover and cook LOW 5-6 hours. NO LONGER.
- Stir and Enjoy! If reheating add an extra splash of milk and an extra sprinkle of brown sugar never hurt anyone.
Recipe inspired by
Sweet Treats & More
I go to the Farmers Market every Saturday. I have a booth there. There is a little old lady next to me named Selma. Every week she talks to me about food. Whether it is tomatoes, corn (her favorite), or lately apples. This got me thinking about apple pie.
I like apple pie. It is decent. But it never really does it for me...until now. This recipe I found is phenomenal. Seriously. The apples cooked to perfection and there was a caramel syrup you poured over....SO GOOD. Not your traditional apple pie. No seasonings involved. AT ALL. So if you want a pie, but your pantry is lacking, this recipe is for you.
Ingredients:
- A pack of refrigerated pie crust. (I used Pillsbury sheets. If you are adventurous you can make your own crust.)
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup water
- 8 apples peeled, cored, and sliced (Pie quality. I used Fuji. I also adore Pink Ladies)
Directions:
- Place 1 crust in the bottom of your pie plate.
- Spread your apples into the crust, mounding slightly.
- Top the apples with the second crust lattice style. (I used pie crust cutters from Williams Sonoma and cut leaves out. Basically you just want something to allow steam to escape and to let your caramel seep into the pie. )
4. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar
and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
5. Pour the caramel SLOWLY over the crust allowing it to drain down through the holes.
6. Bake at 425F for 15 minutes.
7. Reduce heat to 350F and continued baking for 35-45 minutes. You want it to be
browned and bubbly. Place tin foil around the edges of the pie, or use a crust shield to
prevent over browning.
Enjoy!
