A DELICIOUS WAY TO START ANY DAY!
This Carrot Cake Slow Cooker Oatmeal is a breakfast you can feel good about making for you and your family before everyone starts their busy days. It is full of fiber, low in added sugar, and is a great way to sneak in a serving of veggies in the morning!
It is quick to put together, can be assembled the night before, and doesn’t require standing over the stove in the morning. This Carrot Cake Slow Cooker Oatmeal is deliciously cozy and is the perfect dish to eat on these chilly winter mornings!
Carrot Cake Slow Cooker Oatmeal
This Carrot Cake Slow Cooker Oatmeal is a breakfast you can feel good about making for you and your family before everyone starts their busy days. It is full of fiber, low in added sugar, and is a great way to sneak in a serving of veggies in the morning!
Carbohydrates 49g
Protein 16g
Fat 5g
Fiber 8g
Ingredients
- 1 cup steel cut oats dry
- 4 scoops collagen peptides optional
- 2 tbsp chia seeds
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1 cup carrots chopped
- 3 cups water *
- 1 tsp vanilla extract
- 2-4 tbsp maple syrup
- 1/4 cup raisins optional
- Toppings of choice: chopped nuts, nut butter, Greek yogurt, chia seeds, etc.
Instructions
- Lightly spray slow cooker with nonstick spray.
- Add all dry ingredients (oats, optional collagen peptides, chia seeds, cinnamon, nutmeg, and salt) to slow cooker. Stir to combine.
- Add all wet/sticky ingredients (carrots, water, vanilla, maple syrup, and optional raisins) to slow cooker. Stir to combine. For creamer oats, you can use milk instead of water as your liquid.
- Cook on low for 3-5 hours or until liquid is fully absorbed.*
- Garnish with optional toppings of choice (chopped nuts, nut butter, Greek yogurt, chia seeds, etc.)
- For a thinner oatmeal, stir in additional water or milk of choice.
- Store in the fridge for up 3-5 days. To reheat, simply microwave for 30-60 seconds, or until it reaches your temperature of choice. Add additional water or milk until it reaches your preferred consistency.
Notes
*Slow cookers temperatures and brands of oats can slightly vary. For your oats to fully cook, it may take more or less time than recommended. Start with 3 hours, check for texture, and then cook for 1-2 more hours if not fully cooked.
**The nutrition figures above should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
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The Ingredients
- Steel Cut Oats—Steel cuts oats are a must for this slow cooker oatmeal recipe. They cook perfectly and become tender and soft, but not at all mushy, as regular oats can become when cooking in the slow cooker.
- Chia Seeds—A great way to add additional fiber and added texture! You can simply omit this if you don’t have it on hand. You can also replace with chopped nuts or flaxseed.
- Carrots—The star of the show! This recipe could also simply be turned into “zucchini bread” oatmeal by swapping the carrots for zucchini!
- Vital Proteins Collagen Peptides—Optional, but a great way to add a small amount of protein into this dish! You can also use any protein powder of choice or top with Greek yogurt.
- Flavorings/Spices – In this recipe I used vanilla, cinnamon, nutmeg, and salt. Four ingredients that are simple and common in many households!
- Water or Milk—I used water in this recipe, but you can also use any milk of choice such as almond milk, coconut milk, cashew milk, soy milk, or cows milk.
- Raisins— Optional, but so good! Adding dried fruit is a great way to add an additional texture and sweetness to this recipe.
- Maple Syrup— Any pure maple syrup will work, but you can also use another sweetener such as honey.
Step One: Add all dry ingredients to slow cooker. Stir to combine.
Step Two: Add all wet/sticky ingredients to slow cooker. Stir to combine.
Step three: Cook on low for 3-5 hours.
Step Four: Garnish with toppings of choice.
I CAN’T WAIT TO SEE YOU TRY IT!
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