This is a recipe I found on a website called fivehearthome. The original recipe called for regular milk but I was serving this to a guest with a dairy allergy so I changed it up a wee bit. The original recipe author prepares this in a casserole dish that she places in the crock-pot but I made it all in the crock-pot without the casserole dish and it turned out perfectly.
1 cup steel cut oats
2 to 3 medium apples, peeled, cored and diced
1 1/2 cups apple juice
2 1/2 cups oat milk
1/2 cup maple syrup
1 tablespoon ground cinnamon
2 teaspoons pure vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Place all the ingredients in a lightly greased or oiled crock-pot and give it a stir to blend; cover and cook on low heat for 8 hours.
Serve warm or cold.
I pack mine away in individual portion sizes to bring to work for my breakfasts for the week.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.