I'm going to start this post by giving a nod to my friends who know I hate crockpots. I developed this recipe because I needed a quick and easy, wholesome recipe for my blog on A Healthier Michigan. I realize that I'm in the minority with my disdain for the crockpot, so, knowing that millions of folks everywhere have an out-of-control infatuation with their slow cookers, I concede.
As summer draws to a close, there’s a chillier feeling in the air and autumn seems like it’s just around the corner. With the kids back in school and our schedules stretched to the limit, it’s easy to feel overwhelmed by the prospect of putting wholesome meals on the table each and every day. Luckily, with a little planning, the most important meal of the day is a no-brainer.
Oatmeal is a breakfast staple, but with a busy morning routine, it can be a hassle to make a batch from scratch, rather than tearing a pouch open and popping it in the microwave. There’s nothing quite as comforting as a steamy bowl of freshly made oats with whole fruit, rather than a mug of pulverized oats and rehydrated apple flakes. I set out to create a recipe that was delicious and easy to grab in the morning, likely on the way out the door.
If you decide not to use the best granola in the world (ours, of course), in this recipe, just use whole oats. I have no idea why you'd want to do that, though... (wink).
Overnight Apple Oats
1 cup Three Little Birds Granola
3 Granny Smith or Honey Crisp apples, chopped
2 cups apple juice or apple cider
1/4 tsp. kosher salt
1.5 Tablespoons freshly grated ginger
Spray the crockpot generously with cooking spray and combine all of the ingredients. Stir to combine and set the crockpot to the low setting. Cover with the lid and set the timer to cook for 6 hours. Enjoy!
Stacy Sloan; Chef & Founder of Three Little Birds