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Apple-Cinnamon Overnight Oatmeal

Set yourself up for success with this overnight oatmeal recipe. It uses your June’s Slow Cook cook mode to turn heart-healthy oats, apples and nuts into a creamy, spiced breakfast that will remind you of apple pie. These oats are great for feeding a sleepy crowd, or you can keep them for yourself and enjoy them throughout the week. Feel free to replace the almond milk with another type of non-dairy (or even dairy) milk, or just use an extra cup of water. If you like your oats extra-creamy, cook them for 8 hours.

Prep Time — 15 min
Cook Time — 7 hours
Servings — 4
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Ingredients

2 cups walnuts

1 Granny Smith apple

nonstick cooking spray

3 cups water

1 cup almond milk

1 cup steel cut oats

¼ cup maple syrup

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

1 Granny Smith apple

1 teaspoon vanilla extract

Tools

whisk

measuring cups

measuring spoons

spatula

chopping board

knife

liquid measuring cup

covered casserole dish

June Pan

June Oven

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Spread the walnuts

Spread the walnuts in a single layer on the June Pan.

2 cups walnuts

June Pan

measuring cups

Toast the walnuts

Place the walnuts on the middle shelf of the June Oven. June will notify you when the nuts are done. Remove the walnuts from the June Oven and allow to cool completely. Store in an airtight container until ready to serve.

Dice the apple

Place the base of one apple on the chopping board. To make the first cut, start with the knife blade slightly offset from the stem, about ¼”, and slice down. Repeat on the other 3 sides to core the apple. Place the apple pieces flat-side down on the chopping board and cut into ¾”-thick slices. Cut the slices crosswise to dice the apple into ¾” pieces.

1 Granny Smith apple

chopping board

knife

Combine oatmeal ingredients

Lightly coat the interior of a covered casserole dish with nonstick cooking spray. Combine the water, almond milk, steel cut oats, maple syrup, cinnamon, ginger and salt in the dish. Whisk to combine.

nonstick cooking spray

3 cups water

1 cup almond milk

1 cup steel cut oats

¼ cup maple syrup

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

liquid measuring cup

covered casserole dish

whisk

measuring spoons

Add the apple

Sprinkle the apple pieces over the top.

Cover

Cover the oats with the lid.

Slow cook the oatmeal

Carefully move the shelf to the bottom position. Place the oatmeal on the bottom shelf of the June Oven. Cook, covered, using the Slow Cook cook mode on low for 7 hours.

Chop the walnuts

Roughly chop the toasted and cooled walnuts.

Dice the apple

Place the base of the other apple on the chopping board. Core the apple and cut it into ¾” pieces.

1 Granny Smith apple

Finish the oatmeal

Take the oatmeal out of the June Oven. Carefully remove the lid and stir in the vanilla.

1 teaspoon vanilla extract

spatula

Serve

Scoop the oatmeal into individual bowls and sprinkle with toasted chopped walnuts and diced fresh apple before serving.

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