This is such a favorite in our house that I make extra so leftovers can be enjoyed days later by warming in the microwave. Be sure to use steel cut oats and not rolled oats for this recipe to work as-is, as well as using only the lowest "warm" setting on the crock pot. I always make with whole almonds and pecans for a more 'exciting' result, and dried cherries work well instead of cranberries but I've found raisins as a substitute are not tart enough. I also always use ~1.5c whole milk and replace the pumpkin pie spice with a mixture of 1/4 t cloves, 1/8 t nutmeg, and 1/4 t cardamom, plus 4T loose brown sugar and 3/4 t salt. For simplicity, I also use 2 whole apples rather than measuring.
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This is such a favorite in our house that I make extra so leftovers can be enjoyed days later...