Circle B Kitchen
My rice cooker has a slow-cook setting and it keeps the oatmeal just right until I turn it off, leaving me a little more leeway to let it cook longer than the 8-9 hours. The apples and brown sugar caramelize on the bottom, which is what makes this recipe so great. If you don’t have a crock pot or slow-cooker, I have added some guidelines at the bottom for doing this in the oven, but you might have to experiment with your oven and pan to recreate just the right slow-cooked method. As for the apples, the best ones for this are those that hold up well when cooked. You don’t want your apples going mushy. I’ve had great success with Fujis, but gravensteins or any baking apple will be good here. Also, if you like raisins in your oatmeal, add them after the oats cook as the raisins tend to burn and turn bitter with the long cooking time. Enjoy!
Serves 3-4
1 apple chopped (peeled is optional)
½ tsp cinnamon
¼ teaspoon salt (I add a pinch more)
¼ cup brown sugar
1 cup old fashioned rolled oats
1 cup milk
1 cup water
Place ingredients in slow cooker in above order. Do not stir. Cook on low overnight. May add cream or milk and chopped nuts to serve.
Alternate Oven Method
This method isn’t quite a reliable as using a slow cooker or crock pot, as there are many more variables to consider. If your oven temperature doesn't go as low as 170 degrees, the brown sugar has a tendency to burn. The heavier the pot, the better.
Place ingredients in a heavy saucepan, baking dish or casserole (such a Le Crueset) in the order listed. Do not stir. Cover tightly with a lid. If your lid doesn’t fit really tight, cover the pan with foil, and place the lid over the foil to make a tight seal. Place in a 170- degree-oven and let cook overnight (about 7-8 hours).