Description
If you love slow cookers, you'll love that you can cook breakfast in it!
This is my take on porridge. It's a Slow Cooker Apple & Rhubarb Porridge, and my kids love it!
The recipe comes from my Slow Cooker Course, I organise a weeks worth of easy slow cooking recipes into a meal plan you can follow. With shopping lists and videos too!
Ingredients
Into The Cooker:
Apple mixture:
4 apples
1 bunch rhubarb
1 tspn cinnamon
1 tbsp sugar
½ cup water
Oats:
1 cup steel-cut oats
2 tspn vanilla
2 tbsp maple syrup
25g butter
3 ½ cups of milk of your choice
To Serve:
2 tbsp chia seeds
Instructions
STEP 1: Check that you have an oven-proof dish that fits in your slow cooker. Mine is a Pyrex bowl and works great.
STEP 2: Peel the apples and chop them into chunks. 2 cm size pieces for the rhubarb and 4cm chunks for the apple. Stir in the sugar, cinnamon and water.
STEP 3: Spoon the apple mixture to the sides of the bowl, and pop your oat bowl in the middle.
STEP 4: Fill the oat bowl with your oat mixture and stir before leaving it to slow cook for 5 hours on low and have the keep warm function kick in.
STEP 5: If my porridge is lovely and runny, I like to stir a couple of spoonfuls of chia seeds into it. I use white chia seeds; you can't see them. Enjoy the oats with oodles of rhubarb and apples on top.
Notes
Allergies:
Dairy-free: Use coconut or rice milk.
Oat-free: Use brown rice.