I rarely post breakfast items on this forum. The main reason behind that is my personal lack of variety for this meal. For many of my adult years, I ate dry Cheerios with a banana for breakfast. Eventually, I cut out the Cheerios and just had a banana and a handful of unsalted almonds for breakfast. In time, I dropped the banana in favor of grapes or occasionally, grapefruit segments. That lasted for a number of years. Presently, my breakfast of choice is vanilla Greek yogurt with blueberries. Obviously, my breakfasts tend to be quick with no thought required. Thankfully, Eric likes to switch up his breakfasts frequently, which gives me breakfast selections to post to the blog!
Currently, we are making a fruited oatmeal in the Instant Pot on the slow cooker setting for that all important first meal of the day. The dried cranberries, raisins, and apple juice showcase the wonderful flavors of Fall fruit in this hot breakfast cereal. And making a big batch of it that is reheated in individual servings gives me the option to enjoy it when I want a more substantial, yet healthy breakfast, minus the effort first thing in the morning!
Fall Fruits Oatmeal
Fall Fruits Oatmeal (adapted from bhg.com) Makes: 8 – 10 servings, Prep Time: 10 minutes, Slow Cooker Time: 6 – 7 hours on low or 3 – 3 1/2 hours on high
Ingredients:
- 2 cups steel-cut oats
- 5 cups water
- 1 cup apple juice
- 6 tablespoons (2 ounces) dried cranberries
- 6 tablespoons (2 ounces) raisins
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- brown sugar, maple syrup, chopped nuts, or milk for serving
Directions:
In a 3 1/2- or 4-quart slow cooker or Instant Pot in slow cooker mode, combine the oats, water, apple juice, cranberries, raisins, maple syrup, cinnamon, and salt.
Add the ingredients to the pot.
Cover the pot and cook on the low-heat setting for 6 to 7 hours or on the high-heat setting for 3 to 3 1/2 hours.
Cook on either the high or the low setting.
To individual servings of oatmeal add brown sugar or additional maple syrup, chopped walnuts or pecans, and milk, if desired.
The oatmeal is ready!
To reheat, place a single serving of the oatmeal in a microwave-safe bowl. Microwave, covered, on 100-percent power (high) for 1 minute, then stir. Cook, covered, for 15 to 30 seconds more or until the oatmeal is heated through. Top the oatmeal with maple syrup or brown sugar, chopped toasted walnuts or pecans, and milk if desired.
Top individual servings with brown sugar, maple syrup, chopped nuts, or milk.
This breakfast will fuel the entire day! ~Linda
Fall Fruits Oatmeal (adapted from bhg.com) Makes: 8 – 10 servings, Prep Time: 10 minutes, Slow Cooker Time: 6 – 7 hours on low or 3 – 3 1/2 hours on high
Ingredients:
- 2 cups steel-cut oats
- 5 cups water
- 1 cup apple juice
- 6 tablespoons (2 ounces) dried cranberries
- 6 tablespoons (2 ounces) raisins
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- brown sugar, maple syrup, chopped nuts, or milk for serving
Directions:
In a 3 1/2- or 4-quart slow cooker or Instant Pot in slow cooker mode, combine the oats, water, apple juice, cranberries, raisins, maple syrup, cinnamon, and salt.
Cover the pot and cook on the low-heat setting for 6 to 7 hours or on the high-heat setting for 3 to 3 1/2 hours.
To individual servings of oatmeal add brown sugar or additional maple syrup, chopped walnuts or pecans, and milk, if desired.
To reheat, place a single serving of the oatmeal in a microwave-safe bowl. Microwave, covered, on 100-percent power (high) for 1 minute, then stir. Cook, covered, for 15 to 30 seconds more or until the oatmeal is heated through. Top the oatmeal with maple syrup or brown sugar, chopped toasted walnuts or pecans, and milk if desired.