Maple-Hazelnut Oatmeal

As a continuation to my previous post about my romance with my slow cooker I have a recipe for a wonderful Maple-Hazelnut Oatmeal. The weather is starting to get chilly and this is a wonderful thing to wake up to on a cold morning. It's even possible on a work day when you have to rush out the door. The recipe calls for steel-cut oats, which is sometimes referred to as Irish Oatmeal. These are a bit chewier than the more common rolled oats, take longer to cook, and are a nutritional powerhouse! Give this a try, you won't be disappointed!

• 1 1/2 cups of fat-free milk
• 1 1/2 cups of water
• 2 Gala apples, peeled, cored, and cut into 1/2-inch cubes (about 3 cups)
• 1 cup uncooked steel-cut oats
• 2 tablespoons of brown sugar
• 1 1/2 tablespoons of butter, softened
• 1/3 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• Cooking spray
• 1/4 cup pure maple syrup
• 2 tablespoons of chopped hazelnuts, toasted

1. Bring milk and water to a boil in a sacuepan over medium-high heat, stirring frequently.
2. Place hot milk mixture, apple, and next 5 ingredients into a 3-quart electric slow cooker coated with cooking spray, stir well.
3. Cover and cook on LOW 7 hours or until oats are tender.
4. Ladle oatmeal into individual bowls; top with maple syrup and hazelnuts.
   

Yield: 4 Servings (serving size is 1 1/2 cups of oatmeal, 1 tablespoon of syrup, and 1 1/2 teaspoons of hazelnuts). Calories - 341, Fat 9.2g, Fiber 5.5 g - This is very filling and 1/2 serving was enough for me for a hearty breakfast!