Maple-Hazelnut Oatmeal

Yield: 4 servings

1 1/2 cups oat milk or rice milk

1 1/2 cups water

2 Gala apples, peeled, cored, and cut into 1/2-inch cubes (about 3 cups)

1 cup uncooked steel-cut oats

2 tablespoons brown sugar

1 1/2 tablespoons butter, softened, plus extra

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup pure maple syrup

2 tablespoons chopped hazelnuts, toasted

Bring milk and water to a boil in a saucepan over medium-high heat, stirring frequently.

Place hot milk mixture, apple, and next 5 ingredients (through salt) in a slow cooker coated with butter (as cooking spray; stir well. Cover with lid; cook on low-heat setting for 7 hours or until oats are tender.

Spoon oatmeal into individual serving bowls; top with maple syrup and hazelnuts.

Try making it last thing in the evening and letting it cook for the duration of the night. Per usual, I double the recipe. More is better, and better is best.


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