Slow Cooker Cranberry Coconut Oatmeal
450kcal
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)
Equipment
- Slow Cooker
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.
Nutrition
Serving1cupCalories450kcalCarbohydrates48.44gProtein7.64gFat27.75gSaturated Fat22.91gSodium75.42mgPotassium301.74mgFiber7.25gSugar21.37gVitamin C2.83mgCalcium45.75mgIron3.26mg
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.