Slow Cooker Orange Coconut Oatmeal

Slow Cooker Orange Coconut Oatmeal

It’s spring and my thoughts turn to green smoothies in the morning. I’m not giving up on oatmeal, but I probably won’t be posting a new oatmeal everyday for a awhile. I’m going to try and post a few of my smoothies over at Busy vegan in the neat future.

I have experimented with a couple of savory oatmeals that tasted pretty good but look fairly disgusting. I think the secret to the savory is to top oats that you cook plain with a stew or steamed veggies like you would polenta. Cooking it all together in the slow cooker makes it too gooey and really unappetizing.

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What you can look forward to is some small-scale stews and soups using seasonal ingredients. This means I have to really get my act together and cook regularly again. Once I’m out of the groove it takes dedication and planning to get back on a schedule.

Slow Cooker Orange Coconut Oatmeal

Serves: 2 or 3

**This recipe uses a smaller slow cooker that's 1½ to 2 quarts
  • ½ cup steel-cut oats
  • 2 cups Unsweetened So Delicious Coconut Milk
  • ⅓ cup finely shredded coconut
  • 1 teaspoon orange extract
  • 1 - 2 tablespoons sweetener
  • (I used agave)
  • orange zest for topping
The night before:
  1. Spray your crock with some oil to help with clean up later.
  2. Add everything but sweetener and zest.
  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 and top with orange zest.


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


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