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Milk Breakfast Slow Cooker Maple Bacon Oatmeal Bowls

Steel cut oats are not as soft as other oat varieties; however, like many large grains, they benefit from a long cooking process. We recommend getting your oatmeal ready the night before so you can wake up to a delicious, hot bowl on a crisp fall morning. Make the topping mixture ahead too so it is ready to spoon on or stir into the slow cooker to also warm through. Be sure to top your bowl with any of your favourite toppings or a big spoonful of Ontario yogurt if you prefer.

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PREP10 min
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Cooking7 h
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Ready in7 h 10 min
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Ingredients

Instructions

  1. Step
    Spray inside of slow cooker with cooking spray. Stir together milk, water, oats and salt in the slow cooker; cover with lid. Cook on Low for 7 to 8 hours.
  2. Step
    Meanwhile, in a skillet, cook bacon over medium-high heat until crispy. Remove bacon and set aside. Drain bacon fat, leaving 1 tbsp (15ml) of the bacon fat in the skillet.
  3. Step
    Return skillet to medium heat, add apples and cinnamon and cook in the bacon fat for about 5 minutes or until golden and softened. Return bacon pieces to skillet with maple syrup and toss well to coat.
  4. Step
    Ladle oatmeal into bowls and top with bacon and apple mixture and finish with a generous spoonful of yogurt to serve, if desired. Optional - add a variety of dried fruits like chopped apricots or dates, dried blueberries or cherries. Mini chocolate chips sprinkled on top add a touch of indulgence.

Notes

Nutritional info per serving:

1 Serving

Calories 410
Protein 14 g
Carbohydrates 24 g
Saturated Fat 4 g
Trans Fat 4 g
Cholesterol 20 mg
Sodium 440 mg
Fibre 7 g
Surgars 24 g

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