Crock-Pot Apple Pie Oats

Crock-Pot Apple Pie Oats

Makes 5 servings (2 carb meal per serving)

1 cup dry steel-cut oats
1 ½ cups unsweetened almond milk
2 ½ cups water
2 medium apples (chopped)
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon pure vanilla extract

Optional add-in's after cooking: 
- Stevia
- vanilla protein powder

Generously coat crock-pot with cooking spray.  Add all ingredients to your slow cooker. Stir. Cook on low for 7- 8 hours or high for 3-4 hours.  Divide evenly into 5 portions.  Store leftovers in fridge for up to 1 week. To reheat add a splash of almond milk or water and heat up in microwave.

Frozen Steel Cut Oats

Frozen Steel Cut Oats

½ t salt
4 cups water
2 cups steel cut oats
3 t cinnamon


1.) Bring 4 cups of water and salt to a rolling boil. Add oats, stir and reduce heat and cook until done.
2.) Turn off heat and add cinnamon
3.) Lightly grease 12 muffin tins
4.) Add ¼ cup of cooked oats to muffin tin
5.) Freeze flat for 5 hours remove muffins from freezer, seal in freezer bag and keep frozen
6.) When ready to eat, place 2 muffins (30g of carb meal) in microwave for 2 mins. ENJOY!

Megan's On The Go Muffins

Megan’s On the Go Muffins

2 ½ cups of old-fashioned rolled oats (gluten free if needed)
1-teaspoon baking powder
½ teaspoon salt
1-teaspoon cinnamon
½ teaspoon nutmeg
¼ cup NATURAL applesauce
2 cups UNSWEETNED almond milk
1 egg
2 cups blueberries, fresh or frozen.
** about 25g of carbs in each muffin/120 calories

1.) Preheat oven to 375 degrees. Place liners in muffin tins.
2.) Combine oats, baking powder, salt, cinnamon, nutmeg, and blueberries
3.) Whisk together applesauce, almond milk, egg. Pour in dry ingredients. (Batter will seem soupy).
4.) Fill lined muffin tins 2/3 full with batter
5.) Bake 25-30 mins or until muffins are golden brown.
6.) Allow to cool, and ENJOY!! : )