Description
This hearty and wholesome slow cooker blueberry oatmeal combines old-fashioned rolled oats with fresh or frozen blueberries, almond milk, chia seeds, and warm spices for a creamy and comforting breakfast. Perfect for busy mornings, simply prep the ingredients, set your slow cooker, and enjoy rich, naturally sweetened oatmeal loaded with antioxidants and fiber.
Ingredients
Scale
Base Ingredients
- 2 cups old-fashioned rolled oats
- 4 cups unsweetened almond milk
- 1 cup fresh or frozen blueberries
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 tablespoons chia seeds
Garnish and Toppings
- Sliced almonds, for garnish
- Additional blueberries, for topping
- Maple syrup, for drizzling
Instructions
- Prepare slow cooker: Lightly coat the inside of your slow cooker with cooking spray or a small amount of oil to prevent sticking and make cleaning easier.
- Combine ingredients: Add the rolled oats, almond milk, blueberries, maple syrup, vanilla extract, ground cinnamon, kosher salt, and chia seeds into the slow cooker. Stir thoroughly to blend all ingredients evenly.
- Cook the oatmeal: Cover the slow cooker and cook on LOW for 6 to 8 hours. This slow cooking will make the oats tender and creamy as they absorb the liquid and flavors.
- Stir and serve: Before serving, give the oatmeal a good stir to evenly distribute the berries and chia seeds. Spoon into bowls.
- Add toppings: Garnish each serving with sliced almonds, extra blueberries, and a drizzle of maple syrup according to taste for added texture and sweetness.
Notes
- Use rolled oats, not quick oats or steel-cut oats, for the best texture with slow cooking.
- If you prefer a thicker oatmeal, reduce the almond milk slightly or cook longer.
- Frozen blueberries can be used directly without thawing.
- Adjust sweetness by varying the amount of maple syrup.
- Chia seeds add thickness and nutrition but can be omitted if desired.
