Slow Cooker Blueberry Almond Oatmeal

A delicious hot breakfast – ready when you are!

 

Slow Cooker Blueberry Almond Oatmeal

By PRINT RECIPE
Prep time: | Cook time: | Total time:
Yield: 6 servings

Ingredients

  • 1 c steel cut oats
  • 1 tbsp ground flaxseed
  • Pinch of sea salt
  • 2 c unsweetened almond milk
  • 1 c water
  • 1 tsp pure almond extract
  • 1 tsp lemon zest (optional, but worth it!)
  • 1/2 tsp ginger
  • 1-1 1/2 tbsp extra virgin coconut oil, melted
  • 1/2 c unsweetened applesauce
  • 1/4 c raw, unsalted almonds, slivered
  • 1 c fresh or frozen blueberries

Directions

In a medium bowl combine the wet ingredients. Combine dry ingredients in a separate large oven-safe bowl. Pour the wet ingredients over the dry ingredients and stir until mixed thoroughly, then add blueberries and top with slivered almonds.
Fill slow-cooker 1/4 of the way with water and carefully place the oven-safe dish inside. Cook on low for 6-8 hours.
Stir well before serving,  Serve with additional almond milk if it’s too thick.

Notes

Will keep in the fridge for up to 5 days.  Berries and nuts can be switched up as well as the applesauce.  Consider using pumpkin, cranberries and walnuts.  Consider using pear sauce, mashed banana in your wet ingredients – get creative!