Slow cooker oatmeal – the easiest breakfast ever! Before going to bed, place a few ingredients in your slow cooker bowl. Turn on low, let cook overnight, and wake up to a creamy, fragrant, nutritious bowl of oatmeal!
Variations on this recipe are endless. You can use brown sugar instead of maple syrup, or add raisins, dried cranberries or chopped dried apricots to cook with your oatmeal. Cinnamon can be used in place of, or in addition to the vanilla.
It’s important to use steel-cut oats in this recipe. Rolled oats have a shorter cooking time and will be too mushy after 8 hours of slow cooking. Leftovers can be refrigerated and reheated in the microwave (add a splash of milk first). The slow cooker bowl will likely become a sticky mess – don’t worry about it. Just fill it with warm soapy water and allow to sit in the sink for a few hours before cleaning.
- 1 cup steel-cut oats
- 3 cups water
- 1 cup reduced-fat milk
- ½ cup pure maple syrup
- 1 teaspoon vanilla
- Pinch kosher salt
- Place all ingredients in slow cooker bowl. Stir. Cover. Turn on low heat and set for 8 hours.
- In the morning, stir and transfer to serving bowls. Top with your favorite toppings.