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.
