For all you Crock Pot Lovers! This recipe is brought to you by Kimberly, Co-owner of POINT, a place you go to get a serious workout and realize you are more powerful than you ever thought.
*Note – If I was making a single serving of this for myself I would just do it in the morning so it wasn’t as “porridge-y.” Nevertheless, here is what I did:
In a crockpot on low overnight:
2 C oatmeal (whole rolled oats; not quick oats)
2 C unsweetened vanilla almond milk (or unsweetened coconut milk if you prefer)
2 C water
1 tsp. cinnamon (I usually add a little more because I love cinnamon)
1 tiny pinch of salt
In the morning add diced apples and slivered almonds in time to heat up before serving. Sprinkle coconut sugar if desired.
The recipe called for sliced apples and 1/4 C of sugar at the bottom of the crockpot but I found that they just got all mushy and left the skins behind for you to chew on. I prefer the chunks in my oatmeal so I decided to add them in the morning instead and eliminate the sugar because oatmeal is delicious without it.
Photo borrowed from aloysuisang.com