Apple Cinnamon Oatmeal Bowls with Pecans and Maple Syrup

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These pressure cooked apple cinnamon oatmeal bowls topped with pecans and maple syrup are perfect for fall!

These apple cinnamon oatmeal bowls made in the pressure cooker and topped with pecans and maple syrup are perfect for fall!

This post is sponsored by the Crock-Pot brand®. 

I’ve been ignoring it for weeks, but I think I’m finally ready for fall. I’m ready for chunky sweaters and rainy days, and crackling fires and cozy meals.

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Oatmeal is one of those meals I only make during the fall and winter. It’s so warm and satisfying, and just what I need on mornings when I want to stay huddled under the covers. And this cinnamon oatmeal cooked in the new Crock-Pot Express Crock Multi-Cooker takes my fall cozy cravings to a whole new level. Top bowls of oatmeal with toasted pecans and a drizzle of maple syrup for a hearty and delicious breakfast no one will be able to resist!

Simple apple cinnamon oatmeal bowls made in the pressure cooker!

Have you jumped on the pressure cooker train yet? If not, you better get on board! I LOVE mine. The Crock-Pot Express Crock Multi-Cooker can cook meals up to 70% faster than traditional cooking, and I like how quick I can cook a roast or make a big batch of stew on a busy night. There’s also 8 built-in presets for a variety of dishes that take the guessing out of cooking with a pressure cooker. It is a little intimidating when you’re starting out, I’ll admit, but the Express Crock makes it super easy to get cooking.

Plus, it’s not just a pressure cooker. You can also use the Express Crock Multi-Cooker for slow cooking, steaming and sautéing. It really is an all-in-one magical appliance! And it comes in 4-quart, 6-quart, and 8-quart sizes.

Simple apple cinnamon oatmeal bowls made in the pressure cooker!

These apple cinnamon oatmeal bowls made in the pressure cooker and topped with pecans and maple syrup are perfect for fall!

Notes about this recipe

  • I like to use steel cut oats for oatmeal cooked in the pressure cooker as they tend to hold up better. Old fashioned oats tend to get a little gummy. Most grocery stores carry steel oats, look for it in the bulk or specialty cereal section.
  • I tested this recipe several times and I finally had a stroke of genius to use apple cider in place of water and it was such an amazing difference. It really brings out the apple flavor! You are welcome to use water instead, but consider adding 2 tablespoons of brown sugar for a touch of sweetness.
  • Don’t skip toasting the pecans as toasted nuts really do have so much more flavor. Stir pecans in a dry pan over medium heat for 2-3 minutes until slightly browned and fragrant.
  • Oatmeal is a great make-ahead meal! Make it once to enjoy all week long. To reheat, add a splash of water, apple cider, or milk, stir, and microwave for 2-3 minutes until hot.

These apple cinnamon oatmeal bowls made in the pressure cooker and topped with pecans and maple syrup are perfect for fall!

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Apple Cinnamon Oatmeal Bowls with Pecans

These apple cinnamon oatmeal bowls made in the pressure cooker and topped with pecans and maple syrup are perfect for fall!

Ingredients:

  • 1 1/2 cups (150 grams) steel cut oats
  • 4 1/2 cups (1 liter) quality apple cider or water (see Notes)
  • 1/2 - 1 teaspoon cinnamon, per your preference
  • 1/2 teaspoon salt
  • 1 large apple (a heaping cup, about 113 grams), peeled and cored

For serving:

  • 1/2 cup (57 grams) roughly chopped pecans, toasted
  • Maple syrup
  • Additional apple slices (optional)

Directions:

  1. Lightly grease the bowl of the Crock-Pot Express Crock Multi-Cooker with non-stick cooking spray.
  2. Add the steel cut oats, apple cider or water, cinnamon, salt and shredded apple.
  3. Secure lid, making sure vent is in the "seal" position.
  4. Select "Multigrain" function or high pressure and adjust time to 10 minutes.
  5. Once time is up, allow pressure cooker to natural release for 15 minutes. Then manually release the rest of the pressure and carefully open the lid.
  6. Stir oatmeal and serve with toasted pecans and a drizzle of maple syrup.
Notes:
  • If you use water instead of the apple cider, consider adding 2 tablespoons of brown sugar for a touch of sweetness.
  • To toast nuts, stir pecans in a dry pan over medium heat for 2-3 minutes until slightly browned and fragrant.
  • Leftovers can be stored in the fridge for up to 1 week. To reheat, add a splash of water, apple cider, or milk, stir, and microwave for 2-3 minutes until hot.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

Disclosure: This recipe was created in partnership with the Crock-Pot® brand. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Crock-Pot and the new Crock-Pot Express Crock Multi-Cooker, you can visit their website here. You can also find them on facebookinstagram, and pinterest.