Posts Tagged ‘Slow Cooker Oatmeal’

Slow Cooker Creamy Coconut Oatmeal (& Tips for Perfect Slow-Cooked Oats)

Thursday, August 25th, 2016


It’s become an embarrassing pattern of mine to make a resolution every year to be better about eating breakfast. Each time, I start on the path towards healthy eating. However, as life becomes fuller and mornings more hectic, I find that eating a good breakfast often gets pushed to the side.

This year, I discovered how invaluable my slow cooker was in creating a beautiful, hot breakfast for my entire family that I could serve in the morning and enjoy for mornings to come. I could also serve it as a midday pick-me-up or as a healthy late- night snack. The discovery might seem a bit old-fashioned, but a batch of oatmeal is a great way to start the day. This isn’t just any old oatmeal though—this oatmeal is made from delicious steel cut oats.

What’s the difference between rolled oats and steel cut oats? Well, a part of it is their structure and the other part is the way that our body digests them. While both contain whole grain oats, they are processed differently. Rolled oats are steamed, rolled, steamed again and toasted, ending up as thin flakes. Steel cut oats are made from oat kernels that have been chopped into thick pieces.

The reason steel cut oats are so awesome is because they digest more slowly than rolled ones, leaving you fuller longer. Like all other grains in whole or cracked form, steel cut oats rank lower on the glycemic index than rolled oats. This just means that it takes longer for digestive enzymes to reach the starch inside the thicker pieces, slowing down its conversion to sugar. For me, those highs and lows are some rough stuff, and I’ve found that a bowl of steel cut oats keeps my blood sugar much steadier.

I make a variety of different oatmeal recipes in my slow cooker and have found one thing to be consistent no matter what kind I make. Can I let you in on my little secret? I absolutely hate cleaning the slow cooker after making oatmeal. I also hate that the oats can get crusty pretty quickly on the edges, yielding a less than creamy bowl even when I have the perfect liquid ratios.

How to make slow cooker oatmeal

Let me share my secret that yields the most perfect and creamy bowl you can imagine and it is probably something you already have in your kitchen:

1. Find an oven-safe dish that fits inside of your slow cooker and fill that dish with all of your ingredients for your oatmeal.

2. Fill a measuring cup with water and pour the water around your dish, just to about the halfway point. This creates a warm water bath (a lot like those candles we made this summer) and helps your oatmeal to cook more evenly yet remain delightfully creamy.

3. Put a lid on the slow cooker (no need to double lid) and set it to cook for eight hours. It’s okay if your slow cooker switches to “warm” in the night. Thanks to your water bath, your oats will not get overcooked, but stay hot until you wake up!


Once you have that perfect bowl of oatmeal, you can add your favorite toppings to it or create a quick toppings bar of ingredients for the week. For this Creamy Coconut Oatmeal recipe, I found the taste of rich blackberries and toasty almonds to be a delightful way to top it!

Slow Cooker Creamy Coconut Oatmeal (& Tips for Perfect Slow-Cooked Oats)
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 cups steel cut oatmeal (no substitutions)
  • 1 can full fat coconut milk
  • 8 cups water
  • 1 tablespoon vanilla extract
  • 2 tablespoons organic cane sugar (can omit if topping with brown sugar)
  • 1 pinch of salt
  1. Place all ingredients in your Kenmore slow cooker as I have shown you above.
  2. Cook on low for eight hours.
  3. Serve with your favorite oatmeal toppings like berries, dried fruits, nuts, granola, nut butters, coconut, brown sugar, cinnamon, or additional milk for topping.

 I can’t wait to hear what you think about this technique for perfectly cooked oatmeal and hope you can get the year started out right with this easy breakfast option!

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Slow Cooked Honey Crisp Apple Oatmeal

Tuesday, September 22nd, 2015

Have you tried making oatmeal in your slow cooker overnight? We have made it many times since discovering this foolproof technique, and adding apples is such a good addition! I thought this would be a perfect recipe to publish again (originally from October 2013) for you to go along with our M Challenge Focus on Better Mornings – what could be better than waking up to breakfast all ready to go?

Slow Cooked Honey Crisp Apple Oatmeal from

Apple season is one of my favorite produce seasons and one of my favorite snacks. Today I am sharing a recipe for slow cooked honeycrisp apple oatmeal that you are going to love for a warm and satisfying breakfast on chilly fall mornings.  The best part about all of this though, is my incredible tip for getting creamy oats that won’t burn or stick to your slow cooker.

Slow Cooked Honey Crisp Apple Oatmeal from

While shopping for apples at Walmart, I noticed these tags on each bin of apples that share exactly what each variety of apple is perfect for- whether it be salads, baking, or just eaten fresh. I found it really helpful when choosing which apples to use in my recipes and it can be a great way to experiment with a new variety of apple you haven’t tried before.

Slow Cooked Honey Crisp Apple Oatmeal from

Often when it comes to baking, I reach for a Granny Smith apple. When researching different varieties of apples that are best to bake with, I discovered that the Honeycrisp Apple and the McIntosh apple were both great varieties to choose when baking. I decided to put the Honeycrisp Apple to work in an overnight oatmeal recipe.

Slow Cooked Honey Crisp Apple Oatmeal from admit that I have never had good success with overnight oats. The oats were usually burnt or overcooked and I always had a hard time getting my slow cooker clean after a batch.

That is why I am so excited to share with you this easy technique to create a double boiler right in your slow cooker:

  • Find a oven-proof dish that you can place inside of your slow cooker and spray it well with a little cooking spray.
  • Place your oatmeal ingredients right inside of the the dish and then, using a liquid measuring cup, pour water around the dish to create a water bath. It doesn’t need to be really full, just an inch or so.
  • Set your slow cooker to LOW and you will have perfectly creamy oatmeal with no burnt spots every single time.

I can’t wait for you to try this recipe in your kitchen!

Slow Cooked Honey Crisp Apple Oatmeal from

Slow Cooked Honey Crisp Apple Oatmeal
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe can be personalized according to your family's dietary needs or what variety of apple is on sale at the grocery store. I loved preparing this one with almond milk! Try my technique for creating your own double-boiler to get a creamier oatmeal!
  • 1 cup steel cut oats (NO substitutions)
  • 3½ cups milk (or milk substitute)
  • 1 Honeycrisp apple, diced
  • 2 tablespoons butter
  • 1 tablespoon ground cinnamon
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  1. Spray your slow cooker with cooking spray. Place the steel cut oats, milk, honeycrisp apple, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar.
  2. Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).

Looking for more apple recipes? Try my Baked Apple Pie Doughnuts, my oh-so-famous Cheddar Apple Pie Dip,  add some googly eyes to them for a fun Halloween treat, or try these Simply Delicious Apple Pork Chops for an easy weeknight meal!