Crockpot Oatmeal

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Linda Larsen
Updated 08/22/19
Oatmeal
J Shepherd/Photographer's Choice RF/Getty Images
  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Servings: 4 servings
Nutritional Guidelines (per serving)
157 Calories
3g Fat
33g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 157
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 11%
Cholesterol 11mg 4%
Sodium 25mg 1%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 12%
Protein 2g
Calcium 70mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make sure to use steel cut oats in this delicious Crockpot oatmeal breakfast recipe. You can find them in tins alongside ordinary rolled oats in the supermarket. 

Ingredients

  • 1 cup steel cut oats
  • 1 cup dried cranberries (and/or blueberries)
  • 1 cup dates, chopped
  • 4 cups water
  • 1/2 cup half and half
  • 2 tablespoons honey

Steps to Make It

  1. Spray inside of slow cooker with nonstick cooking spray. Combine all ingredients except the half and half and honey in the slow cooker, cover and cook on low for 7 to 8 hours.

  2. Stir in half and half and honey, and serve.

  • If you like more texture in your oatmeal, you can toast the oats before cooking. Place them in a shallow layer on a cookie sheet and toast them at 350 F. for 15 to 20 minutes, stirring once during cooking time, until oats are a darker gold color. Let cool completely before you combine with the rest of the ingredients in the recipe. Stir well before serving.