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  • Prep-time: / Ready In:
  • Makes 5 cups

Whether you’re hosting brunch or just want to wake up to a warm, healthy plant-based breakfast, this slow-cooker oatmeal is an excellent option. Naturally sweet shredded carrot, crushed pineapple, and toasted coconut flakes create a tasty tropical flavor profile. If you’re cooking up a batch for a group, serve the coconut flakes and other toppings on the side and let guests customize to their taste. No slow cooker? Try our Carrot Cake Overnight Oats recipe.

Tip: To make this recipe gluten-free, be sure to use certified gluten-free oats.

Tropical Slow-Cooker Oatmeal in blue glass bowls on a wooden table as a woman's hand reaches for one bowl

Ingredients

  • 3 cups unsweetened, unflavored plant-based milk
  • 1 cup steel-cut oats
  • 1 cup shredded carrots
  • 1 8-oz. can crushed pineapple (juice pack), undrained
  • ½ cup raisins
  • ¼ cup pure maple syrup
  • 1 teaspoon ground cinnamon, plus more for garnish
  • ½ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground cloves
  • 2 tablespoons unsweetened coconut flakes, toasted (optional)

Instructions

  1. In a 3- to 4-quart slow cooker stir together 2 cups milk, the next nine ingredients (through cloves), and 2 cups water. Cover and cook on low 6 to 8 hours or until oats are tender. Serve with the remaining 1 cup milk. If desired, sprinkle servings with toasted coconut and additional cinnamon.
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Virginia Brightwell2 weeks ago
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Can you use old-fashioned oats?

Kristi2 weeks ago
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How long would this recipe last? Also, do you think it would freeze well in individual servings? This recipe sounds amazing! I can’t wait to make it, but my husband and son can’t eat it so I would be the only one. I would love to make this and freeze it if you think that would work.

C2 weeks ago
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I usually cook steel cut oats in a slow cooker and freeze individual portions. Never a problem. I re-heat in MW 2 minutes on high, stir, MW another minute, breakfast is served.

Wendy4 weeks ago
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Can it be done in an insta pot??

Pat3 weeks ago
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I modified it for the IP. I modified the liquid to 1 cup milk, one cup water and the liquid from the pineapple juice. I cooked for 7 minutes and let it slow release for 20 minutes.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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