Dessert for Breakfast–but Healthy!

Slow-Cooker Apple-Cinnamon Steel-cut OatmealP1100560

What a surprise I had this morning!  The house was infused with the deep, rich aroma of baking apples and cinnamon–you’d think we were baking an apple crisp.

Apple crisp?  First thing on a Sunday morning?  Scandalous.  Outrageous.  Unheard of.

But yummy, and way healthy, too!

My partner and muse conjured up a breakfast that I think I could eat every single day.  Sweet and fruity, tasty and stick-to-the-ribs.  But so healthy  that your body would think it was getting something that didn’t taste good.

Ah, to fool Mother Nature!

The Holy Grail of cooking is to make food that is so tasty that you want more and more, but at the same time is good for you.  Not too many things fit that bill.  This one does.  You really need to do this one.  The really interesting part is just how simple it is.  Ten minutes before bed, and in the morning, voila!  Hot and sweet and tasty and healthy, all in the same cup.

Do it for yourself.  Do it for your family.  Do it because, even if you can’t cook a lick, you can do this one.

Make it.  Today.


2 apples, peeled and cored, cut into 1/2-inch pieces

1 1/2 cups fat-free milk (or substitute non-dairy alternative–like almond milk)

1 1/2 cups water

1 cup uncooked steel-cut oats

2 tablespoons brown sugar or maple syrup

1 1/2  tablespoons butter, cut into small pieces

1/2 teaspoon ground cinnamon

1 tablespoons ground flax seed

1/4 teaspoon kosher salt

Optional toppings:  chopped nuts, raisins, maple syrup, additional milk, butter, dried fruit–whatever suits you


Coat the inside of a 4-quart slow-cooker with cooking spray.  Add all ingredients (except optional garnishes).  Stir, cover, and cook on low for approximately 7 hours.  Serve in 3/4-cup servings with optional toppings, if desired.  Store leftovers in the fridge, and it freezes beautifully.

To reheat single serving, portion into microwaveable bowls, add 1/3 cup skim milk or almond milk, and microwave 1 minute, stir well, cook another minute, or until hot.

Oh yes, and it’s only 4 Weight-Watchers Points Plus points per 3/4-cup serving.

This recipe comes to you courtesy of Monica Matheny, from  her terrific blog, The Yummy Life (  Check it out!  Lots of good, healthy recipes.

About Cheff

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on May 5, 2013, in breakfast, Main Dishes, Recommendations, slow cooking and tagged , , , . Bookmark the permalink. 1 Comment.

  1. I like the concept, “But so healthy that your body would think it was getting something that didn’t taste good.” Recently, I discovered a recipe for the paleo diet I am on (have lost 18 pounds in 10 weeks). It, too, is for breakfast and serves two:

    In food processor cut up two bananas, 1/4 cup of almond butter and two eggs (free range chicken, preferred). Process for about two minutes (the longer, the fluffier). Brush griddle with coconut oil, and when medium hot, pour batter in four inch circles. Allow bubbles to form, but not all over as with buttermilk pancakes–the bottoms will scorch). Turn and cook for less than a minute. Makes 8-10 pancakes. My body is fooled each time I make these.

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