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Apple Cinnamon Slow Cooker Oatmeal Recipe

Baked Oatmeal made with Truvia

Wake up to the delicious smell of hot breakfast in the morning. This slow cooker recipe for apple cinnamon oatmeal sweetened with Truvía® Brown Sugar Blend has 16% fewer calories* and 39% less sugar* than the traditional brown sugar-sweetened version of this recipe. Makes 6 servings.

Serving size: 1 cup (234g)

Calories: 200 Calories

Ingredients

  • 6 medium sized apples, peeled if desired

  • 1⁄4 cup and 2 Tbsp Truvía® Brown Sugar Blend

  • 1 Tbsp cinnamon

  • 1⁄2 tsp nutmeg

  • Pinch of salt

  • 1 Tbsp lemon juice

  • 2 cups steel cut oats

  • 2 cups skim milk

  • 2 eggs

  • 1 1⁄2 cups water

Note: Cook times vary depending on the size and brand of slow cooker, so make this recipe during the day the first time to gauge cooking time for your slow cooker.

Directions

  • 1.

    Grease the bowl of a 3-quart slow cooker.

  • 2.

    Cut apples into 1-inch pieces and toss them in a large bowl with the Truvía® Brown Sugar Blend, cinnamon, nutmeg, salt and lemon juice to coat.

  • 3.

    Stir in the oats and transfer this mixture to the slow cooker.

  • 4.

    Whisk together the milk, eggs and water until smooth then pour it over the apple mixture.

  • 5.

    Cook on low for about 8 hours or on high for 4 to 5 hours.

*This oatmeal has 200 calories and 20 grams of sugar per serving compared to brown sugar- sweetened oatmeal which has 240 calories and 33 grams or sugar.

Nutrition Per Serving

Calories 200
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Cholesterol 55mg
Sodium 45mg
Total Carbohydrate 42g
Dietary Fiber 5g
Sugars 20g
Erythritol 5g
Protein 7g
Vitamin A 6% DV
Vitamin C 8% DV
Calcium 10% DV
Iron 8% DV
Apple Cinnamon Slow Cooker Oatmeal Recipe

Serving size: 1 cup (234g)
Calories: 200 Calories

Ingredients

  • 6 medium sized apples, peeled if desired

  • 1⁄4 cup and 2 Tbsp Truvía® Brown Sugar Blend

  • 1 Tbsp cinnamon

  • 1⁄2 tsp nutmeg

  • Pinch of salt

  • 1 Tbsp lemon juice

  • 2 cups steel cut oats

  • 2 cups skim milk

  • 2 eggs

  • 1 1⁄2 cups water

Note: Cook times vary depending on the size and brand of slow cooker, so make this recipe during the day the first time to gauge cooking time for your slow cooker.

Directions

  • 1.  

    Grease the bowl of a 3-quart slow cooker.

  • 2.  

    Cut apples into 1-inch pieces and toss them in a large bowl with the Truvía® Brown Sugar Blend, cinnamon, nutmeg, salt and lemon juice to coat.

  • 3.  

    Stir in the oats and transfer this mixture to the slow cooker.

  • 4.  

    Whisk together the milk, eggs and water until smooth then pour it over the apple mixture.

  • 5.  

    Cook on low for about 8 hours or on high for 4 to 5 hours.
Apple Cinnamon Oatmeal is rated 4.5 out of 5 by 52.
Rated 5 out of 5 by from Taste Supreme Truvia is a class winner in the popularity show. More and more giant-sized stores stock Truvia products. Grandma's oatmeal can make you a star!
Date published: 2017-01-18
Rated 5 out of 5 by from Life changer Save my life I love sugar being raised in the south...I want to lose weight and eat healthy I made a part of my plan and I've lost 50 pounds
Date published: 2017-01-07
Rated 4 out of 5 by from Yummy for adults and children I have some picky people that live in my home. They all loved this yummy fruity oatmeal with the splash of cinnamon dancing on your tongue. I do think the calorie count might be a little off but it's okay because it's a healthy bunch of calories in our eyes and mouth.
Date published: 2016-03-05
Rated 5 out of 5 by from One of the best breakfast oatmeals ever! I make this at least twice a week as it is so delicious and super easy to put together. I switch out the apples for strawberries, blueberries or even bananas as any fruit in it makes it wonderful, healthy, filling and full of fiber.
Date published: 2016-02-27
Rated 3 out of 5 by from Make a high-protein version Love oatmeal, especially using Stevia. I recommend adding Great Lakes gelatin and organic, pasture-raised egg whites for a healthy protein boost.
Date published: 2016-02-24
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