Apple-Cranberry Overnight Oats

After all the excitement of the holidays, it's nice to start the year with a trouble-free, healthy breakfast. Before you go to bed on New Year’s Eve, plug in your slow cooker and load it up with steel-cut oats, berries and fruit. By morning, your hot breakfast will be ready and waiting.


  • 2 Tbsp. butter
  • 1 cup steel-cut oats
  • 2 cups water
  • 2 cups milk
  • ¼ tsp. salt
  • 1 medium baking apple, peeled and diced
  • ¼ cup dried, sweetened cranberries
  • ½ tsp. cinnamon
  • TIPS:
  • If you have leftover whole-berry cranberry sauce from your holiday meals, you can stir that into the oatmeal in place of the dried cranberries. Whole fresh or frozen cranberries work too, but they're very tart, so you'll probably want to add some sugar or other sweetener.
  • Vary the basic recipe by adding other fresh or dried fruits, or by incorporating your favorite nuts or seeds for added nutrition.
  • For a vegan version, simply replace the milk with your favorite non-dairy alternative, or use all water instead of 2 cups of each.


  1. Grease the inside of your slow cooker’s ceramic insert with butter. Add all of the ingredients listed and stir once or twice so they’re evenly mixed.

  2. Cover the slow cooker and set it to Low. Cook for 8 hours, or overnight, until the oats are creamy and thick, and the apples are tender.

  3. Serve immediately, with or without milk and additional sweetening. Refrigerate leftovers for up to 5 days.