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This recipe is perfect for those who have crazy hectic mornings and find it difficult to eat a healthy breakfast.
This makes me happy. But then again anything with toasted almonds and cranberries makes me happy. And I LOVE my oatmeal. You must use steel cut or rolled oats in this recipe (not quick kind). Regular oats won’t hold up for this amount of cooking time. And just know, it tastes delicious, but it does have a different texture. It’s fantastic.
Toasted Almond Cranberry Oatmeal in the Slow Cooker
3/4 cup sliced almonds
1 1/2 cups rolled or steel cut oats
3 cups almond milk
1 cup water
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup ground flax
1 teaspoon pure vanilla extract
3/4 cup no sugar added dried cranberries
1/4 cup 100% pure maple syrup
Put almonds in a large sauce pan with no oil. Stir frequently for 5 minutes while almonds toast. Remove from pan and place in airtight container.
Place oats, milk, water cinnamon, salt and flax in slow cooker.
Cook on lowest setting for 7 hours. If you don’t have a programmable slow cooker (like me) Put in low setting for 6 hours and it can go straight to warm.
Before serving, stir well and add cranberries, toasted almonds, maple syrup and vanilla. Stir again.
* Some people that cook oatmeal in the slow cooker complain that the oatmeal sticks to the sides. You can either grease the slow cooker with a little bit of coconut oil or use organic non-stick cooking spray to prevent sticking.
You can add whatever toppings you like to this oatmeal but this is my favorite. What’s your favorite flavor of oatmeal?
Hope you like it!