If you’re into oats, oatmeal, baked oats, all of those things, you’ve got to grab out your slow cooker and make my apple and rhubarb porridge.

They cook so low and slow overnight so they’re perfectly creamy, AND then  apples and rhubarb cook together so you’re left with a lovely compote that is just 10/10 on top of the porridge.

Let me show you how to make a batch

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Chop your apples and rhubarb and place that around the outside of the cooker.

Then, in with some oat groats.

Oat groats are awesome, because they take a long time to cook, making them perfect for your cooker. They’re basically the oat before it is steamed and pressed into a flat oat.

Top the oats up with some milk, chia and butter. I am ALL about protein at brekkie, so any stage I can add in extra I do. A spoonful of protein powder, chia seeds, any of those, in they go.

If you want more protein brekkie ideas, check out my Protein Brekkie eBook by clicking here. 

Then the lid goes on and you leave it to cook. Ensuring your slow cooker has a ‘keep warm’ function is the key here. Otherwise it will overcook.

And then darlin, how good does brekkie look. I wake up and stir the porridge a few times, maybe you want to add some extra milk.

And enjoy!!!!

Here’s a video of how I made my Slow Cooker Apple & Rhubarb Porridge

https://www.instagram.com/p/C759GNESBc6/

Slow Cooker Apple & Rhubarb Porridge

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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

Units USM Scale 1x2x3x

Apple mixture:

• 4 apples
• 1 bunch rhubarb
• 1 tspn cinnamon
• 1 tbsp sugar
• 1/2 cup water

Oats:

• 1 cup steel-cut oats
• 2 tspn vanilla
• 2 tbsp maple syrup
• 25 g butter
• 3 1/2 cups of milk of your choice

To Serve:

• 2 tbsp chia seeds

Instructions

1. STEP 1: Check that you have an oven-proof dish that fits in your slow cooker. Mine is a Pyrex bowl and works great.
2. 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.
3. STEP 3: Spoon the apple mixture to the sides of the bowl, and pop your oat bowl in the middle.
4. 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.
5. 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.

• Author: Stacey Clare

Find it online: https://www.staceyclare.com/recipe/slow-cooker-apple-porridge/