Fruity Slow-Cooker Oatmeal

Waking up to hot oatmeal in the slow cooker is very luxurious. Drizzle this with some maple syrup and top with fresh fruit.


  • 1 cup steel-cut, gluten-free oats
  • 1¾ cups water
  • ¼ cup frozen orange juice concentrate, thawed
  • 1 cup mixed dried fruit
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 1 (13-ounce) can evaporated milk
  1. Place oats in a dry, heavy saucepan over medium-low heat. Toast oats 5–7 minutes, stirring frequently, until oats are deeper golden brown and fragrant. Cool completely.

  2. In 2-quart slow cooker, combine oats, water, orange juice concentrate, dried fruit, and salt; mix well. Cover and cook on low 7–9 hours.

  3. In the morning, stir in the sugar and evaporated milk; cook for another 30 minutes until hot. Stir well and serve immediately.

Calories: 270.69
Fat: 7.06 grams
Saturated Fat: 3.46 grams
Carbohydrates: 44.14 grams
Sodium: 173.31 mg

Steel-Cut Oats

Steel-cut oats are really essential when cooking oatmeal in the slow cooker. They have a firmer texture and stand up to the long cooking time. They are made from the whole-oat grain, also known as groats, cut into pieces. All types of oatmeal have the same nutritional qualities, although instant oatmeal may have less fiber.

  1. Home
  2. Food Allergy Cooking
  3. Breakfast
  4. Fruity Slow-Cooker Oatmeal
Visit other sites: