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

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.

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!

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!

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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.

TOOLS USED TO MAKE THIS RECIPE

  • Slow Cooker – add the recipe ingredients, set it and walk away. Sometimes I use a liner for the pot to make it the easiest clean-up ever!
  • Copper Measuring Spoons and Cups – invest in a good quality set. My favorite are copper. Their weight makes them easier to hold.
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!
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5 from 1 vote

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.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 10
Calories 450kcal

Click on highlighted ingredients to buy them.

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.

NOTES

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 INFORMATION PER SERVING

Nutrition Facts
Slow Cooker Cranberry Coconut Oatmeal
Amount Per Serving (1 cup)
Calories 450 Calories from Fat 250
% Daily Value*
Fat 27.75g43%
Saturated Fat 22.91g143%
Sodium 75.42mg3%
Potassium 301.74mg9%
Carbohydrates 48.44g16%
Fiber 7.25g30%
Sugar 21.37g24%
Protein 7.64g15%
Vitamin C 2.83mg3%
Calcium 45.75mg5%
Iron 3.26mg18%
* 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.

Did you make this recipe?Mention @mustlovehome or tag #mustlovehomecooking!

© 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!

If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!

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