When thinking of a healthy, hearty breakfast, a steaming hot bowl of oats might come to mind. This oatmeal is a breakfast staple in our home and it’s made in the slow cooker with healthy steel cut oats and whole milk for an extra creamy breakfast the whole family can enjoy! I like using steel cut oats because they are less processed than rolled oats or quick oats. They also have a coarser, chewier texture and are nuttier in flavor.
Fresh toppings of berries, local honey, granola, seeds and nut butters help to make this breakfast shine. Making breakfast fun and creative the kids like to top off each bowl differently. This recipe is great for weekday meal prep or serving brunch for a crowd.
Darren’s Bowl – Steel cut oats with fresh blueberries, unsweetened coconut flakes, almond slivers, nut butter, and local honey.
Lillian’s Bowl – Steel cut oats, seed granola, fresh berries, and local honey.
Slow Cooker Oatmeal
- Slow Cooker
- 1.5 cups Steel Cut Oats
- 6 cups Whole Milk ULTRA, Organic Valley
- 1/4 cup Maple Syrup
- 2 tsp Vanilla Extract
- 2 tsp Ground Cinnamon
- 1/2 tsp Salt
Toppings for Serving (optional)
- Unsweetened Coconut Flakes
- Almond Slivers
- Peanut Butter
- Local Honey
- Combine all the oatmeal ingredients into the slow cooker and stir lightly.
- Cover and cook on High for 2 hours or Low for 4 hours. Oats are cooked when soft, but they will still have a little chew.
- Stir well before serving. Additional toppings suggested.
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