Slow Cooker Maple Oatmeal Recipe with Fruit & Nuts
I remember, as a small child, visiting my grandparent’s house on Tower Street in Worcester, Massachusetts. My grandmother was a Riley, and they lived in a stately white Victorian that resembles the Palmer House Inn. My mother, brother Bill and I would enter through the kitchen door. In this house, the kitchen truly was the heart of the home. There was a large white table with matching white chairs, and a white porcelain sink, but the central feature of that kitchen, was a black cast iron stove. The most wonderful aromas would meet us as we entered that magical room. One of grandmother’s recipes that I have adapted for the Palmer House Inn is this Maple Oatmeal.
- 2 Cups of milk
- 1/4 Cup Pure New England Maple Syrup
- 1 Tsp. butter, melted
- 1 Cup McCann’s Steel Cut Irish Oatmeal
- 1 Cup of peeled and chopped apple
- 1/2 Cup of raisins or dried cranberries
- 1/2 Cup of chopped walnuts or pecans
- 1/2 tsp. ground cinnamon
- 1 pinch of salt
The evening before heading to bed, combine all of the ingredients in a slow cooker and mix well. Cover, turn the dial to low and cook for 8-9 hours. The following morning, stir, serve and enjoy with slices of fresh apple and a hole walnuts or pecans as garnish on the top.
Local cooks share a bounty of breakfast recipes by B. Lowney, Cape Cod Times
While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs and a relaxing stay before and after your day.