Slow Cooker Oatmeal made with steel cut oats, maple syrup, and a bit of brown sugar cook up in crockpot overnight for an easy, healthy breakfast recipe.
Ingredients
1 tbsp
Coconut oil
(melted; for greasing crockpot)
3 cup
Steel cut oats, dry
6 1/2 cup
Water
4 cup
Soy milk, unsweetened, plain
2 tsp
Cinnamon
1/4 cup
Maple syrup
1 tsp
Vanilla extract, pure
1/4 tsp
Salt
(kosher)
1/4 cup
Brown sugar
Instructions
Grease the bottom and sides of the slow cooker insert using coconut oil, cooking spray, or butter.
Combine the steel-cut oats, water, milk, maple syrup, brown sugar, cinnamon, vanilla, and salt in the slow cooker.
Place the lid on the slow cooker and cook for 6 hours on low for a firm texture and 8 hours on low for a softer texture. Alternatively, cook on high for 3-4 hours.
To serve, dish up oats and serve with toppings and add-ins of choice (see suggestions in the notes section).
Notes:
Quick Tips:
Regular (not quick-cooking) steel-cut oats work best for this recipe.
For more fiber: stir in up to ¼ cup flax seed or wheat germ before cooking.
Storage: Store cooled leftover oatmeal in an airtight container for 4-5 days. Reheat individual servings in the microwave for 1-2 minutes, adding milk if needed to thin. To freeze leftover crockpot oatmeal, allow it to cool, then transfer to a freezer-safe container (I like to freeze in individual servings). Store in the freezer for up to 3 months. Defrost in the fridge overnight and reheat in the microwave in 30-second intervals, stirring between each interval until warmed through. Add milk to thin if desired.
Additional toppings and add-ins: berries, sliced banana, chopped apple or pear, frozen mango (thawed), nuts and/or seeds, nut/seed butter, shredded coconut or coconut flakes, PB powder, protein powder, chocolate chips, etc.
