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.
Looking for more Slow Cooker recipes? Check out my collection here:
- Slow Cooker Chicken Pot Pie – Hearty with a biscuit on top
- Slow Cooker Mongolian Beef with Broccoli – healthy and better than takeout
- Slow Cooker Chicken Parmesan with Penne Pasta – family pasta meal loaded with cheese
- Slow Cooker Southern Style Ribs – you are in for a baby back treat
- Slow Cooker General Tso’s Chicken – sticky sweet and spicy without standing in line
- Slow Cooker Easy Spaghetti – meaty family meal all in one pot
- Slow Cooker Herb Chicken Noodle – an American classic to satisfy your pasta craving
- Slow Cooker Tuscan Chicken – serve Italian bistro flavor for dinner
- Slow Cooker Garlic Honey Chicken – easy, sweet and savory main dish
- Slow Cooker Cashew Chicken – serve over rice for a taste treat!
IMPORTANT – Sometimes we all 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 ratio. For 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.
Essential Tools and Ingredients:
- Slow Cooker – I use it all the time, almost every day. I love that I can just 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!
- Steel Cut Oats – This is my favorite brand! Considered a “power food” because they are an excellent source of protein, fiber, calcium and iron. The benefits of steel cut oats exceed the benefits of rolled oats because of the way they are processed.
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 bowlful with a handful of cranberries and coconut followed by a splash of coconut milk. A true breakfast of champions!
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
- 2 cups steel cut oats
- 4 cups water
- 4 cups unsweetened coconut milk (from a carton)
- 1/3 cup brown or coconut sugar
- 1 cup dried cranberries
- 1 TBSP pie spice
- healthy pinch of salt
- 1 cup sweetened coconut flakes (optional)
- extra dried cranberries, coconut and coconut milk for garnish (optional)
- slow cooker
- steel cut oats
- Add all ingredients except the coconut flakes 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.
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.