When I was in college I did an Outward Bound expedition in the Pacific Crest mountains in Washington state. Every morning we had oatmeal…and by the end of the 22-day trek, we were connoisseurs of oatmeal. Fresh fruit was only a luxury at resupply, so we made do with dried apples and cranberries. We also had cashews, almonds and peanuts…and butter. I still love a good bowl of oatmeal, and since it’s September and apple season has begun, it’s a perfect time to pair the two for breakfast. I made a pot of oatmeal this morning, and put the fixings in small bowls so the kids could add their own. We had apples, cranberries, walnuts, raisins, almonds, brown sugar, and syrup.
The following is recipe for oatmeal using rolled oats (a little better than the quick or instant kind) and a crock pot, but it can be done on the stove (which is how I made it today). What’s your favorite additions?
Oatmeal with Apples (8 servings)
Spray crockpot with nonstick spray unless otherwise indicated in your crockpot’s instruction manual.
Stir all ingredients together in the crockpot – EXCEPT for the walnuts and honey. Cook on low for 7 to 8 hours…overnight.
Wake up. Stir in walnuts and honey and serve warm with a splash of milk and an extra sprinkle of brown sugar.
If you plan to sleep in, add an extra 1/3 cup of water for every hour over 8 that you leave the oatmeal unattended. It will help assure that the oatmeal isn’t dry.
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