Closer to a warm muesli cereal than a classic cooked oatmeal, Crockpot Oatmeal is MY favorite way to make oatmeal. My kids can never make up their minds which oatmeal they like best. We eat a lot of oatmeal in this house. Traditional oatmeal, baked oatmeal, crockpot oatmeal, they are all frequently served here. My husband is perfectly content with a classic bowl of oatmeal, but I love everything about the taste and texture of oatmeal cooked slowly in the crockpot.
It might seem like a hassle first thing in the morning, but it really is simple. Stir it all together and then walk away to get ready for your day. An hour later, everyone is hungry and breakfast is ready to eat. The flavors in this oatmeal are perfect together. The softened crunch of the pecans, the sweet bananas, the tartly sweet berries, the tender oats and the brown sugar work together to make this a breakfast treat that the whole family enjoys.
Slow Cooked Strawberry Banana Pecan Oatmeal
3 cups milk
2 cups old fashioned rolled oats
2 bananas, sliced thinly
1 cup strawberries, chopped
1/2 cup pecans, chopped small
scant 1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
Optional: additional sliced bananas, berries and pecans for garnish
Place all ingredients in the crockpot. Cook on HIGH for 45 minutes to 1 hour or on LOW for 1-2 hours, stirring occasionally, or until desired consistency. I rarely remember to stir mine and it turns out fine every time. The longer it cooks, the thicker the oatmeal will be.
* I use a 2 quart crockpot for this recipe, but it would work fine in a larger one. Just watch the oatmeal and see if it is cooking more quickly than the recipe describes.
Click here for printable recipe
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