These crockpot oats are fantastic for several reasons. 1.) They don’t heat up the house. 2.) The batch is seriously large; there’s plenty for breakfast or snack for the entire week. 3.) Oats can be helpful for boosting milk supply 4.) They’re delicious.
Time: 3 hours, 45 minutes (15 minutes hands-on time)
3 cups gluten-free old fashioned oats
1/4 cup ground flax
1/2 cup dried cranberries
3 cups apples, diced*
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt
2 Tbsp coconut oil
6 cups water
1.) Line a slow-cooker with a plastic liner or lightly coat the inside with cooking oil so the ingredients won’t stick.
2.) Place the oats, flax and spices in the slow cooker and stir together.
3.) Next add the cranberries and apples, followed by the coconut oil and water. Stir slightly and cook on high for 3 1/2 hours or until oatmeal is desired consistency. Slow-cookers vary widely in cook times so I would check on oats after about 2 1/2 hours and about every 30 minutes thereafter.
4.) Divide into mason jars or glass storage dishes and enjoy for the week!
*I used pink lady apples, but you can use whatever apple you have on hand!
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