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
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19 ratings

Recipe Data

4
Servings
10min
Prep
6hr10min
Total

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    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. 

    Watch how this recipe comes together on HSTV.com.

    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. Stir flaxseed into oatmeal.

    3. Serve topped with brown sugar, raspberries and almonds. Or, watch our video on HSTV and learn new and exciting ways to top your oatmeal.

    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.