These Fig Apple Cinnamon Slower Cooker Steel Cut Oats combine the flavors of fall to provide a hearty and nutritious breakfast that feels like a treat.
I had originally made this recipe almost 2 years ago! I had some leftover dried figs my dad had bought for me over Christmas when I was home and was trying to figure out what to do with them. When I visit home I usually make a list of food that I routinely eat for my parents to buy. That way I can still keep it healthy at most meals and indulge when I feel appropriate. Well my dad saw some figs at the store and thought I would enjoy them. Aren’t dads the best.
We brought some of them on the plane with us when traveling back to Austin and had some extra once we got home. I once made an apple and fig butter in the slow cooker and had been seeing recipes for steel cut oats in the slow cooker. So I figured I should combine both ideas and give it a go.
Recipe success! Figs, apples, and cinnamon are a combo that just pairs so well together. It is like having a dessert for breakfast, but without the guilt. Steel cut oats are a chewy and more full-bodied hot cereal. My mom always describes them as a “stick to her ribs” kind of breakfast.
Steel cut oats are packed with fiber and protein, and can help lower cholesterol. They are also less processed than rolled oats (steel cut are just coarsely chopped) and so their glycemic index is lower.
This recipe can’t be any easier. Place all your ingredients in your slow cooker over night and the next morning breakfast is ready. And the house will smell delightful. For some extra staying power and protein, top it with Greek yogurt or mix in some protein powder. Other delicious toppings include nut butter, diced apples, coconut cream, cacao nibs, coconut flakes…the list could go on forever.
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- 1 cup steel cut oats
- 3½ cups unsweetened vanilla almond coconut milk (or milk of choice)
- 2 small apples, diced (2 heaping cups/250 grams)
- 9-10 dried figs, roughly chopped (about 1 cup/140 grams)
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- 1 tablespoons maple syrup
- coconut oil for greasing
- optional toppings: apples, cinnamon, nuts, coconut, yogurt...
- Grease the inside of your crockpot with coconut oil.
- Add remaining ingredients and mix well.
- Turn on low and cook for 6-8 hours.
- Once your oats are done cooking, mix until mixture becomes thick and well-combined. Add more almond milk if you want a thinner consistency.
- Eat as is or top with toppings of choice. Enjoy!
This was previously posted and updated this year with new photography!
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