This oatmeal makes enough for eight and it keeps for up to a week, so it’s a great make-ahead, grab-and-go breakfast. Pack the oatmeal into microwaveable containers that will hold a 1/2-cup serving plus a little room for milk. When it’s time for breakfast, just add a little fat-free or 1% milk and reheat for 45 seconds to 1 minute in a microwave oven.
- 1 tablespoon vegetable oil spread, butter-flavored
- 1 cup(s) oats, steel cut
- 1 cup(s) apples, dried
(3 ounces), chopped
- 3 tablespoon sugar substitute
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon salt
- 1/2 cup(s) milk, fat-free
- 1/2 teaspoon vanilla extract
Using the vegetable oil spread, grease the bottom and 2 inches up the sides of the liner of a 2-quart electric slow cooker or grease a 2-quart baking dish that will fit into the slow cooker. If using a baking dish, add 1/2 inch of water to the liner of the cooker.
Makes 8, 1/2 cup servings.
Add the oats, apples, sugar substitute, cinnamon, and salt to the liner or baking dish. Gently add 3 1/2 cups water, the milk, and vanilla, but do not stir. Cover and cook on low heat for 6 to 8 hours.