Slow Cooker Oatmeal
This is one of my favorite cold weather breakfasts because I can make a big batch overnight and then freeze the leftovers (see tip below) to use throughout the week. The key to slow cooker oatmeal is using steel cut oats because they will hold up with the long cooking time better than rolled oats, plus they come out incredibly silky and creamy! Top this oatmeal with any of your favorite oatmeal toppings such as nuts, chopped fruit, dried fruit, maple syrup, honey, or brown sugar.
Ingredients
- 2 cups steel cut oats
- 1 3/4 cups milk (use any kind you have) use nut milk for a vegan version
- 1 tsp. pure vanilla extract
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 cup brown sugar optional
Instructions
- Coat the inside of the slow cooker with a light coating of butter or margarine. Combine 8 cups of water with the oats, milk, vanilla, salt, cinnamon, and sugar (if using) in the pot and stir until combined.
- Cook on low for 7 to 8 hours. In the morning, serve with toppings of your choice.
Notes
Scramble Flavor Booster: Add more cinnamon, vanilla, and/or the optional brown sugar.
Tip: To freeze the leftovers, spray the inside of muffin tins with cooking spray. Distribute the oatmeal in the muffin tins and put into the freezer for three hours. After three hours, remove the muffin tins and pop the frozen oatmeal out of the cups (you may need to use a butter knife to do this or allow it to thaw for a few minutes). Return the frozen oatmeal to the freezer in a container or Ziploc bag. To reheat the frozen oatmeal, for one serving, place two pieces of the frozen oatmeal into a small saucepan with a little milk and heat on medium until warm, about three minutes. Or reheat in the microwave. Serve with toppings of your choice.
Nutritional Information Per Serving (% based upon daily values): Calories 173, Total Fat: 12g, 18%; Saturated Fat: 10g, 48%; Cholesterol: 0mg, 0%; Sodium: 162mg, 7%; Total Carbohydrate: 15g, 5%; Dietary Fiber: 2g, 8%; Sugar: 0g; Protein: 4g
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