Slow-Cooked Apple Pie Porridge
Jennifer Danter
Makes 10 to 12 servings
Make a big batch of this on a Sunday afternoon and then reheat portions throughout the week. Using a slow cooker lets you cook hands free, so you aren’t spending all your spare time in the kitchen. Plus, it fills the house with an aroma similar to apple pie! Steel-cut oats are a good source of fibre and will help keep you feeling fuller longer.
2 1/2 cups (625 ml) organic steel-cut oats
4 cups (1 L) water
4 cups (1 L) milk
2 apples, cored and chopped
1/2 cup (125 ml) dried cranberries
1/2 cup (125 ml) raisins
3 tsp (15 ml) each ground cinnamon and ginger
Lightly brush sides of slow cooker with oil; this will prevent a hard crust from forming.
Combine all ingredients in slow cooker. Cover and set to low. Cook until plump and soft, about 4 to 5 hours. Stir halfway through.
When cooked, spread out on 1 or 2 baking trays to cool. This will help prevent oats from continuing to cook and turning mushy. When cool, scrape into large bowl and refrigerate for up to 5 days.
Reheat in small portions, thinning with milk as needed. Sweeten to taste with maple syrup or honey and top with fresh or frozen berries, sliced bananas or your favourite fruit.
Each serving contains: 1026 kilojoules; 9 g protein; 5 g total fat (2 g sat. fat, 0 g trans fat); 42 g total carbohydrates (15 g sugars, 5 g fibre); 43 mg sodium
source: "Eat Breakfast!", alive Australia #20, Winter 2014
