I just got the baby down and am so excited to put the finishing touches on this post! Has anyone else been struggling with the heat wave these past few weeks? These 100 degree days and postpartum hormones are a seriously fun combination ;). That being said, the crockpot is definitely my friend. Anything but the oven, is my friend.
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.
I suppose the 5th reason should be that they are SUPER simple to make! You can see all the easy and wholesome ingredients in the pot below.
With the scorching weather, I tend to like a splash of cold milk in my hot oatmeal!
I love the fact that the family can enjoy several bowls of oatmeal when it’s done cooking, but there’s also plenty of servings leftover to make some on-the-go mason jars for those extra busy mornings! Check out my Blueberry Lemon Overnight Oats for another on-the-go option that’s perfect for these blistering summer days.
KISS Cranberry Apple Slow-Cooker Oatmeal
- Slow cooker
- 3 cups gluten-free old fashioned oats
- 1/4 cup ground flax
- 1/2 cup dried cranberries
- 3 cups apples, diced (I used pink lady apples, but you can use whatever apple you have on hand!)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp salt
- 2 Tbsp coconut oil
- 6 cups water
- Line a slow-cooker with a plastic liner or lightly coat the inside with cooking oil so the ingredients won’t stick.
- Place the oats, flax and spices in the slow cooker and stir together.
- 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.)
- Divide into mason jars or glass storage dishes and enjoy for the week!
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