2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
1-1/2 cups water
1 cup uncooked steel-cut oats
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
1/2 teaspoon cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary).
Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.
To reheat single servings:
Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts
1 stick unsalted butter, melted
2/3 cup Brown Sugar
1/2 tsp Vanilla Extract
1/2 tsp Salt
3/4 cup Flour
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
2 cup Rolled Oats (not instant)
1/2 cup Coconut (I used unsweetened large flakes)
Sugar in the Raw, topping
preheat oven to 350 degrees
1. Melt your butter in a large bowl (this is a no-mixer required recipe!) add the brown sugar and stir until very smooth. Add the egg and extract and continue to stir until very smooth and lump free. Add the salt and stir, set aside.
2. In a separate bowl combine the flour, baking soda and cinnamon. Add to the butter mixture and stir together until combined and lump free.
3. Add the oats and the coconut and stir until completely combined and all the oats are coated.
4. This part is crucial. Let dough rest in the fridge for at least one hour. After it has rested and the butter has solidified (making it easier to work with and makes for a more tender cookie) you can scoop out your cookies. Using either a cookie scoop or a tablespoon, you should get roughly 16 cookies out of the dough. Note: I prefer to bake one cookie sheet at a time (for perfectly even baking).
5. Sprinkle the top of each cookie with a little bit of ‘Sugar in the Raw’ or any raw sugar.
6. Bake cookies for 9 – 10 minutes, rotating half way. It may look a little undercooked in the middle, that’s okay. Let rest on the warm cookie sheet for 3 minutes before transferring to a wire rack.
3/4 cup butter, room temperature
1/2 cup packed brown sugar
1 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1 1/2 cup oats, uncooked
1 teaspoon vanilla
1 cup white sugar
2 egg whites, slightly beaten
1 teaspoon baking soda
1/4 teaspoons ground nutmeg
1 cup raisins
In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350 degrees f. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. Continue, leaving adequate space between cookies. Bake 10 minutes cool on racks.