Blueberry Slow-Cooker Oatmeal is a comforting and nutritious breakfast option that’s perfect for busy mornings or weekends when you want a warm and hearty meal without much fuss. This recipe combines the creamy texture of slow-cooked oats with the natural sweetness of blueberries and a hint of coconut for a delicious and satisfying breakfast.
Ingredients:
- Unsalted butter, to grease
- 3 cups whole milk
- 2 cups water
- 2 cups old-fashioned oats
- 1/4 cup brown sugar
- 2 tablespoons maple syrup, plus extra for serving
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1 cup frozen blueberries
- 1/4 cup shredded coconut
Method:
Generously grease the inside of your slow cooker with unsalted butter to prevent sticking.
In the slow cooker, combine the whole milk, water, old-fashioned oats, brown sugar, maple syrup, vanilla extract, ground cinnamon and kosher salt. Stir well to combine all ingredients evenly.
Gently stir the frozen blueberries and shredded coconut into the oatmeal mixture in the slow cooker.
Cover the slow cooker and cook on low for 6-8 hours or until the oats are tender and all the liquid has been absorbed. Stir occasionally, especially towards the end of the cooking time, to ensure even cooking.
When cooked, stir well to incorporate any remaining liquid and to distribute the blueberries and coconut evenly.
Serve the Blueberry Slow Cooker Oatmeal warm with a drizzle of maple syrup if desired.
You can garnish each serving with a sprinkle of shredded coconut or a few extra blueberries for freshness and presentation.
