Start your morning with a warm bowl of sunshine! This Tropical Slow Cooker Oatmeal blends the comforting texture of steel-cut oats with the naturally sweet, vibrant flavors of pineapple, carrots, and warm spices. This breakfast is as nourishing as it is satisfying. Finished with a crunchy topping of toasted coconut flakes and chopped walnuts, it’s a make-ahead morning treat that will transport you straight to the islands—no passport required!
Use gluten-free steel cut oats to make this recipe gluten free.
Prep Time
10 minutes
Cook Time
6 hours
Makes
5 servings
Ingredients
Oatmeal:
3 cups unsweetened almond milk, divided
2 cups of water
1 cup steel-cut oats
1 cup carrots, shredded
1 (8 oz.) can crushed pineapple, undrained
½ cup raisins
¼ cup maple syrup
1 teaspoon cinnamon, ground
½ teaspoon ginger, ground
½ teaspoon sea salt
1/8 teaspoon cloves, ground
Garnish:
½ cup coconut flakes, toasted and unsweetened
½ cup walnuts, chopped
Preparation
- Combine milk, water, oats, carrots, pineapple, raisins, maple syrup, cinnamon, ginger, sea salt and cloves in a 3 to 4 quart slow cooker.
- Cover and cook on low for 6 to 8 hours.
- Serve and garnish with 1 tablespoon of coconut flakes and 1 tablespoon of walnuts. Store in the refrigerator for 4-6 days or freeze for up to 3 months in an airtight container.
Nutrition Information
Serving Size: 1 cup
Calories: 389, Fat: 16g, Protein: 8g, Carbohydrates: 56g, Fiber: 8g, Sodium: 233mg
Adapted from: Tropical Slow-Cooker Oatmeal – Forks Over Knives
