Crockpot Oatmeal with Pears ‘n Apples
Oats and crockpots are such a beautiful pairing as the slow cooking process produces the creamiest oatmeal you’ve ever tasted! Just toss these simple ingredients into your crockpot before you go to sleep and wake up to the best tummy-warming breakfast for time-crunched chilly mornings.
Servings: 4 (can double recipe)
Ingredients
- Olive oil spray I love the Misto!
- 1 large ripe pear peeled if desired, cored and chopped
- 2 medium Granny Smith apples peeled if desired, cored and chopped
- 1 1/4 cups unsweetened vanilla almond milk or regular milk
- 1 3/4 cups water
- 2 1/2 tablespoons coconut palm sugar or honey optional
- 2 tablespoons coconut oil or butter
- 1 cup rolled oats if need gluten-free, try Bob’s Red Mill
- 2 tablespoons ground flax seeds
Toppings (mix ‘n match as desired)
- Cinnamon
- Granola store-bought or homemade (see MPM Mini Bites for my favorite recipes)
- Chopped nuts such as walnuts almonds or pecans
- Dried fruit such as cranberries blueberries and raisins or chopped apricots and cherries
- Sliced bananas and berries
Instructions
- Coat bottom and sides of a 4-quart crockpot with olive oil spray. (prevents sticking) Stir remaining Oatmeal ingredients into crockpot.
- Cover; cook on Low setting for about 7 hours or until creamy. (If you plan to sleep longer, switch setting to Keep Warm.)
- Serve with a variety of toppings.
Notes
Make Ahead and Storage Tips: leftover oatmeal may be refrigerated, covered for up to 3 days. Reheat on the stovetop over medium-low setting for about 5 minutes or until hot. Stir occasionally to prevent sticking.
Have more hungry mouths? This recipe will double just fine.
Have a larger crockpot? You may want to consider doubling the recipe to avoid sticking.
Intrigued to try making your own granola? Check out these easy and nutritious recipes for Pack ‘n Go and Power Crunch Granolas.
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