Carrot Cake Slow Cooker Oatmeal
This carrot cake slow cooker oatmeal combines steel cut oats, grated carrots, raisins, walnuts and warm spices for an easy overnight breakfast.
Servings: 4
Equipment
- Slow Cooker Minimum 5-Quart
Ingredients
- 1 Cup oats steel cut
- 4 Cups milk any kind
- 1 Cup carrots finely grated
- ½ Cup raisins
- ⅓ Cup walnuts or pecans, chopped
- ¼ Cup coconut shredded
- ¼ Cup brown sugar packed
- 2 Tablespoons unsalted butter
- 2 Teaspoons ground cinnamon
- ¼ Teaspoon ground ginger
- ¼ Teaspoon ground nutmeg
- Pinch ground cloves
- nonstick cooking spray as needed
Instructions
- Spray the bottom of the insert of a 5-quart or larger slow cooker with cooking spray.
- Add the oats, milk, carrots, raisins, nuts, coconut, brown sugar, butter, and seasonings to the bottom of your slow cooker. Stir to combine.
- Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, until the oats are cooked through. Add additional milk to the slow cooker if your oats are too thick. Adjust sweetness as desired.
- Serve oats hot with a splash of milk or cream on top, as well as your favorite toppings.
Notes
Stick with steel cut oats: They're what make the long cooking time work. Rolled or instant oats soften much faster, so I wouldn't swap them into this recipe using the same cook time.
Grate the carrots finely: Fine shreds soften right into the oatmeal and distribute the carrot flavor throughout every bowl. Thick shreds can stay more noticeable after cooking.
Grease the slow cooker well: Don't be shy with the nonstick cooking spray, especially around the bottom and lower sides where the oatmeal is most likely to stick during the long cook time.
Know your slow cooker: Slow cookers can run surprisingly differently. The first time you make this, check the oatmeal toward the early end of the suggested cooking range so you know how quickly yours cooks.
Loosen it before serving: Steel cut oatmeal thickens as it sits. I stir in a splash of milk at the end until it's exactly as creamy as I want it, then add my toppings.
Grate the carrots finely: Fine shreds soften right into the oatmeal and distribute the carrot flavor throughout every bowl. Thick shreds can stay more noticeable after cooking.
Grease the slow cooker well: Don't be shy with the nonstick cooking spray, especially around the bottom and lower sides where the oatmeal is most likely to stick during the long cook time.
Know your slow cooker: Slow cookers can run surprisingly differently. The first time you make this, check the oatmeal toward the early end of the suggested cooking range so you know how quickly yours cooks.
Loosen it before serving: Steel cut oatmeal thickens as it sits. I stir in a splash of milk at the end until it's exactly as creamy as I want it, then add my toppings.
Nutrition
Calories: 555kcal | Carbohydrates: 72g | Protein: 17g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 126mg | Potassium: 705mg | Fiber: 8g | Sugar: 27g | Vitamin A: 5921IU | Vitamin C: 3mg | Calcium: 369mg | Iron: 3mg
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