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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