Crockpot Overnight Apple Cinnamon Oats

Serves 6 · 10 min prep · 480 min cook

Ingredients

• 2 cups old-fashioned rolled oats
• 3 cups whole milk
• 1 cup water
• 2 large Honeycrisp apples, peeled and diced
• 1/3 cup light brown sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1 tbsp unsalted butter
• 1/2 cup chopped pecans
• 1/4 cup maple syrup for serving

Instructions

1. 1Lightly grease the insert of a 4- to 6-quart slow cooker with the butter so the oats do not stick overnight.
2. 2Add the rolled oats, milk, water, diced apples, brown sugar, cinnamon, nutmeg, vanilla, and salt directly to the crock.
3. 3Stir thoroughly so the apples are distributed and every oat is wet; the mixture should look loose and pourable.
4. 4Cover and cook on Low for 7 to 8 hours overnight, until the oats are creamy, the apples are soft, and the kitchen smells like cinnamon toast.
5. 5In the morning, lift the lid and stir well; if the oats seem too thick, splash in a little warm milk to loosen to spoonable porridge.
6. 6Taste and adjust with a pinch more cinnamon or a drizzle of maple if you want deeper sweetness.
7. 7Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then set aside for topping.
8. 8Ladle the oats into bowls while still hot from the crock.
9. 9Top each bowl with toasted pecans and a ribbon of maple syrup.
10. 10Serve immediately for a hands-off Friday-into-Saturday breakfast that feels like dessert porridge.