Slow Cooker Wedding Cake Oatmeal – My Favorite Snowball Flavor

Slow Cooker Wedding Cake Oatmeal

I lived in New Orleans for 12 years. One of the things I looked forward to was the snowball stands re-opening when the weather got warm. They had dozens of flavors, and even more combos. My favorite was the wedding cake flavor which is a mostly vanilla almond flavor. Every good snowball stand makes their own syrups, so the snowballs taste slightly different depending on where you go.

This oatmeal has a vanilla almond base with a hint of coconut from the extract (if you use it). It’s creamy and rich – a perfect way to welcome Spring.

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Slow Cooker Wedding Cake Oatmeal

Serves: 2 or 3

**This recipe uses a smaller slow cooker that's 1½ to 2 quarts
  • ½ cup Bob's Red Mill steel-cut oats (they have a gluten-free one as well)
  • 2 cups Unsweetened So Delicious Coconut Milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • ½ teaspoon coconut extract (optional)
  • 1 - 2 tablespoons sweetener
  • for topping:
  • ¼ cup Vanilla So Delicious Coconut Yogurt + paste from ½ vanilla bean
The night before:
  1. Spray your crock with some oil to help with clean up later.
  2. Add everything except sweetener and toppings.
  3. Cook on low over night (7 to 9 hours).
In the morning:
  1. Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency.
  2. Stir in sweetener.
  3. Top each serving with the vanilla creme topping. It will add sweetness and extra vanilla flavor.


**(See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS)


  1. says

    OMG, that looks so delicious! Three of my most favorite things: coconut, vanilla, and almond! (I even wear those very same essential oils!) I love the idea of serving this oatmeal in a glass. I am making this today!

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