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Slow Cooker Cranberry Coconut Oatmeal

This hearty Slow Cooker Cranberry Coconut Oatmeal is made with lots of creamy coconut milk, steel cut oats, chewy dried cranberries, brown sugar and pie spice. Top off each bowl with a handful of cranberries and coconut followed by a splash of coconut milk. A true breakfast of champions!

Slow Cooker Cranberry Coconut Oatmeal is made with creamy coconut milk, steel cut oats, chewy dried cranberries, brown sugar and pie spice.

Are you like me and struggle to eat a healthy breakfast every morning? Then let me introduce you to the creamiest, dreamiest, hearty and healthy darn good breakfast that you may ever have – Slow Cooker Cranberry Coconut Oatmeal. I may be gushing (a little) but I am completely hooked. At least once a week, sometimes twice, I make a big pot and divide it into modest portions that we can eat all week long. This oatmeal checks off every box that I need for a good breakfast: great flavor, healthy, portion controlled and I am not hungry until lunchtime. Enough said!

Tips for  making the best Slow Cooker Cranberry Coconut Oatmeal recipe:

  • Use only good quality steel cut oats (not rolled oats) – I have said it before but the best tasting results start with the highest quality ingredients. Choose organic if possible.
  • This dish can also be made in your Instant Pot using the Slow Cooker function. Add all of the ingredients to the Instant Pot. Cover and cook using the Slow Cooker function, setting to Normal for 2 – 3 hours. Make sure the steam release handle is turned to Venting.
  • Use Unsweetened Coconut Milk from a carton, not a can. It has less fat and is perfect for making oats.
This hearty Slow Cooker Cranberry Coconut Oatmeal is made with lots of creamy coconut milk, steel cut oats, chewy dried cranberries, brown sugar and pie spice. Top off each bowlful with a handful of cranberries and coconut followed by a splash of coconut milk. A true breakfast of champions!

LOOKING FOR MORE SLOW COOKER OATMEAL RECIPES?

Slow Cooker Cranberry Coconut Oatmeal is made with creamy coconut milk, steel cut oats, chewy dried cranberries, brown sugar and pie spice.

USING ROLLED OATS INSTEAD OF STEEL-CUT OATS

Sometimes we need to substitute one ingredient for another in recipes, depending on what’s in our pantry. If you are substituting rolled oats for the steel cut oats for this recipe, the oat-to-liquid ratio needs to be changed for the recipe to work. 

For steel-cut oats, the ratio is 1 cup of oats to 4 cups liquid, or 1:4 ratioFor quick-cooking or rolled oats the ratio is 1 cup of oats to 2 cups of liquid or a 1:2 ratio. For this recipe using steel cut oats, the recipe is 2 cups steel cut oats and 8 cups of liquid, or a 1:4 ratio.

This hearty Slow Cooker Cranberry Coconut Oatmeal is made with lots of creamy coconut milk, steel cut oats, chewy dried cranberries, brown sugar and pie spice. Top off each bowlful with a handful of cranberries and coconut followed by a splash of coconut milk. A true breakfast of champions!

Slow Cooker Cranberry Coconut Oatmeal

Slow Cooker Cranberry Coconut Oatmeal is made with creamy coconut milk, steel cut oats, chewy dried cranberries, brown sugar and pie spice. Top off each bowlful with a handful of cranberries and coconut followed by a splash of coconut milk.
5 from 1 vote
Prep Time :5 minutes
Cook Time :4 hours
Total Time :4 hours 5 minutes
Servings :10
Calories :450
Course :Breakfast

Ingredients

  • 2 cups steel cut oats
  • 4 cups water
  • 4 cups unsweetened coconut milk from a carton
  • 1/3 cup brown sugar or coconut sugar
  • 1 cup dried cranberries
  • 1 tbsp pumpkin pie spice
  • 1/8 tsp salt
  • 1 cup sweetened coconut flakes optional
  • extra dried cranberries,coconut and coconut milk for garnish (optional)

Instructions 

  • Add oats, water, coconut milk, brown sugar,cranberries, pumpkin pie spice and salt to the slow cooker. Stir to combine.
  • Cover and set to high for 2 – 3 hours or low for 4 – 6 hours.
  • 30 minutes before the cooking time is up, add the sweetened coconut flakes to the oatmeal and stir. Replace the cover and continue cooking until cooking time expires.
  • Allow oatmeal to cool slightly, (it will thicken as it cools). Spoon into bowls, garnish as desired and serve warm.
  • Store leftovers covered in the refrigerator for up to 1 week.

Chef Tips

Light Coconut Milk can be substituted for the regular coconut milk
If you choose to substitute rolled oats for steel oats, be sure to read the important message in the post regarding oat to liquid ratios. Using rolled oats will result in a stickier oatmeal with a much different texture. Also watch the slow cooker as the cooking time may need to be reduced.

Nutrition Facts

Nutrition Facts
Slow Cooker Cranberry Coconut Oatmeal
Serving Size
 
1 cup
Amount per Serving
Calories
450
% Daily Value*
Fat
 
27.75
g
43
%
Saturated Fat
 
22.91
g
143
%
Sodium
 
75.42
mg
3
%
Potassium
 
301.74
mg
9
%
Carbohydrates
 
48.44
g
16
%
Fiber
 
7.25
g
30
%
Sugar
 
21.37
g
24
%
Protein
 
7.64
g
15
%
Vitamin C
 
2.83
mg
3
%
Calcium
 
45.75
mg
5
%
Iron
 
3.26
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

This hearty Slow Cooker Cranberry Coconut Oatmeal is made with lots of creamy coconut milk, steel cut oats, chewy dried cranberries, brown sugar and pie spice. Top off each bowlful with a handful of cranberries and coconut followed by a splash of coconut milk. A true breakfast of champions!

 

I’m Christine, a self-appointed foodie and almost empty-nester who is addicted to creating quick and tasty recipes that anyone can make. My goal is to give you the confidence and know-how to cook from scratch with easy, budget-friendly recipes. Welcome to my kitchen! Learn more…

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