Slow-Cooker Oatmeal

Recipe

Breakfast
Slow-Cooker Oatmeal

Primary Media

Oatmeal in white bowl topped with sliced almonds and raspberries

User Rating

3.68 out of 5 stars
Rate it:
19 ratings

Recipe Data

4
Servings
10min
Prep
6hr10min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Toasting the oats before putting them in the slow cooker gives the oatmeal a rich, nutty flavor. The other thing we love about this recipe is that breakfast is hot and ready when you wake up. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 tbsp.Hy-Vee butter
    1 c.Hy-Vee steel cut oats
    3 c.water
    1 c.Hy-Vee whole milk
    ¼ tsp.Hy-Vee salt
    ¼ c.ground flaxseed
    ¼ c.Hy-Vee brown sugar, packed
    ½ c.fresh raspberries
    ¼ c.Hy-Vee sliced almonds

    Things To Grab

    • Skillet
    • 1-1/2-quart slow cooker
    • Hy-Vee nonstick cooking spray

    Directions

    1. In a skillet, melt butter over medium heat. Add oats; cook and stir for 2 minutes or until toasted.

    2. Coat a 1-1/2-quart slow cooker with nonstick cooking spray. Add water, milk, toasted oats and salt to slow cooker. Cover and cook on LOW heat for 6 to 8 hours or until nearly all liquid is absorbed.

    3. Stir flaxseed into oatmeal. Serve topped with brown sugar, raspberries and almonds.

    Nutrition facts

    Servings

    350 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 15mg
    • Sodium: 180mg
    • Total Carbohydrates: 50g
    • Protein: 10g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 6%
    0%
    Iron 15%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Back to School 2015.