Slow Cooker Steel-Cut Apple Cinnamon Oatmeal

Slow Cooker Steel-Cut Apple Cinnamon Oatmeal. Set and forget it and wake up to a delicious healthy breakfast.


  • Nonstick cooking spray

  • 1½ cups water

  • 1½ cups unsweetened almond milk

  • 3 cups dry steel-cut oats

  • 5 small apples chopped

  • ¼ tsp. sea salt (or Himalayan salt)

  • 1 tsp ground cinnamon

  • 2 Tbsp. pure maple syrup

  • 2 Tbsp. ground flax seed


  1. Lightly coat inside of slow cooker with spray.

  2. Add water, almond milk, oats, apples, salt, cinnamon, maple syrup, and flax seed; mix well. Cook for 5 to 7 hours on low (or 2 to 3 hours on high), or until edges are brown but not burned.

Recipe Notes

  • Times can vary. In order to make sure oatmeal doesn’t burn, test it out the first time during the day to see how long it takes the oatmeal to cook in your slow cooker.

  • Leftover oatmeal can be stored in the refrigerator for up to 4 days, or frozen in individual portions.

Chicken and White Bean Soup

Tender leeks, freshly chopped sage, and hearty cannellini beans give this Chicken and White Bean Soup a deep aroma and rich flavor profile.


  • 2 tsp. olive oil

  • 2 medium leeks, washed, cut into ¼-inch rounds (white and light green parts only)

  • 1 tsp. finely chopped fresh sage (or ¼ tsp. dried sage)

  • 3 cups low-sodium organic chicken broth

  • 2 cups water

  • 12 oz. rotisserie chicken meat, boneless, skinless, shredded

  • 1 (15-oz.) can cannellini (white) beans, drained, rinsed

  • 8 Tbsp. reduced-fat (2%) plain yogurt

  • 4 Tbsp. microgreens (for garnish; optional)


  1. Heat oil in large saucepan over medium-high heat. 

  2. Add leeks; cook, stirring frequently, for 3 to 4 minutes, or until soft.

  3. Add sage; cook, stirring frequently, for 30 seconds, or until aromatic. 

  4. Add broth and water. Bring to a boil, covered. Reduce heat; cook for 5 minutes.

  5. Add chicken and beans; cook, uncovered, stirring occasionally, for 5 minutes, or until heated through.

  6. Divide soup evenly between 8 bowls. Top evenly with a dollop of yogurt and microgreens.