Vanilla Cinnamon Slow Cooker Oatmeal Breakfast Porridge with Cranberries, Coconut, and Almonds
This slow cooker oatmeal breakfast porridge is meant to be put together the night before so it's ready when you wake up. It uses a water-bath method to keep your porridge from drying out overnight. You'll need a large 8-quart slow cooker and a heat-proof bowl that will fit inside of the slow cooker, which will hold your cereal. I've made this recipe with oatmeal, quinoa flakes, buckwheat, and Cream of Wheat. They're all hearty, they're all comforting. Feel free to substitute the favorite hot cereal of your choice--Just make sure to use whatever liquid measurements your cereal asks for, and increase that amount by 25% to accommodate the other goodies you're adding. Note: rolled and quick-cook oats may be too fragile for this method, so I'd recommend using something more substantial and ideally in its whole form.
Prep Time 2minutes
Cook Time 6hours
Total Time 6hours2minutes
Author Stephanie Stiavetti
1 1/2cupsmilk(soy, dairy, almond milk all work fine)
Find a deep glass, metal, or ceramic bowl that will fit comfortable into your slow cooker. Into the bowl pour the oats, coconut, almonds, cranberries, cinnamon, and salt. Stir well until all is coated with cinnamon.
Into the bowl pour the milk, water, and vanilla. Stir well.
Fill your slow cooker with 2-inches of water. Gently set the bowl into the water bath, making sure that there is plenty of room between the edge of the bowl and the surface of the water. Cover the slow cooker and set it to "LOW." Allow to cook for 6 to 8 hours.
**Another alternate method for smaller Crock Pots that won't fit a water bath and don't have a LOW setting: Get a timer, like the kind you use to turn your lights on and off. Pour the ingredients for the cereal directly into the Crock Pot. Cover the Crock Pot and plug it into the timer. Set the timer to turn on 2 hours before you wake up, and then set it to shut itself off right when you get out of bed. Your cereal will be piping hot and ready to go, with nary a scorched bit to be seen. If you're using this method, I don't recommend allowing it to cook more than two hours, or your cereal will dry out and stick to the bottom.