Combine the milk, oats, dried apples, syrup, salt and water in a 2 1/2 – to – 4 quart slow cooker. Cover and cook on low for 5 hours or overnight (may cook on high for 2 to 3 hours).
Toast the walnuts in a large nonstick skillet over medium heat, stirring often, for 3 to 4 minutes or until lightly browned and fragrant. Tip onto a plate and let cool.
Divide the oatmeal among 4 bowls and sprinkle with the walnuts.
Note: To cook on the stove top, combine the milk, oats, apples, maple syrup, and salt in a medium pot. (May need to add a little water if they become to thick during the cooking process). Bring to a simmer and cook, stirring occasionally, for 5 minutes or until the oats are tender. Sprinkle with the walnuts.
*original recipe adapted from The Flat Belly Diet Cookbook.
Questions? Email Julie Levanway.
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