Over the weekend, you guys already knew that I did some food prep, but there’s one more thing I forgot to mention…
I gave my first shot at oatmeal cooked in the crockpot, and I was thrilled to discover that they really are incredibly delicious. The texture reminded me exactly of the kind of oatmeal you’d get served at a restaurant; creamy, fluffy, and just…simple.
When I was looking through various recipes, I couldn’t decide if I wanted to go the route of something flavor-specific (i.e., apple cinnamon, banana nut, etc.) but ultimately, or just plain. But in the end, I decided to add just a touch of sweetness so that I could change up the toppings when I wanted to.
The oatmeal is crazy easy to make, just as most crockpot recipes are…throw the ingredients in, give it a stir, turn it on low, and let it do it’s thing. I ended up letting mine cook for close to 9-10 hours, but that’s because I wanted it to thicken up just a bit more. I’d say it was probably ready by about 7-8, depending on how thick/thin you prefer it.
No matter what though, a crockpot full of oatmeal is never really all that appealing now, is it? Thankfully, the end result is a beautiful thing.
This batch made me about (4) 1-ish cup servings, but you could easily double the recipe to make more if you needed to.
Sweet Tooth, Sweet Life
Serves 4-5 servings
Cook once and have breakfast ready for the week ahead! This crockpot oatmeal is rich and creamy, thanks to steel cut oats, and are totally customizable, too.
5 minPrep Time
8 hrCook Time
8 hr, 5 Total Time
Save RecipeIngredients
- non-stick cooking spray
- 4 cups water
- 1 cup steel-cut oats (I used Bob’s Red Mill brand)
- 3/4 cup unsweetened almond milk
- 1/4 cup light brown sugar
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
Instructions
- Coat the inside of the crockpot with a good layer of non-stick cooking spray (*don’t omit this step! Mine still stuck a bit with having sprayed a good amount). Add the water, oats, almond milk, brown sugar, salt and vanilla extract/ . Stir to combine.
- Cover and cook on low, about 7 to 9 hours, until the oats are cooked through and creamy. Serve and enjoy or portion out for the week and enjoy later!
Notes
*I've had the best results with consistency if I make this during the day where I'll be able to stir every once in a while. Because the oats do tend to stick a bit to the sides, being able to monitor and stir will help significantly with this.
I topped my first bowl, as you can see, with some banana slices, raisins, and a big scoop of peanut butter. Tomorrow, I’m thinking I’m going with chopped apples, raisins, almond butter, and some cinnamon.
What about you? What are your favorite oatmeal topping combinations?
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