Start your day with a warm, comforting bowl of creamy oats infused with rich coconut flavor. This easy slow cooker recipe lets you wake up to a delicious, hearty breakfast with minimal effort.
COOKBOOK / 29533
Start by adding the water, steel-cut oats, almonds, pears, coconut cream, cane sugar, coconut flakes, flax seeds, coconut oil, sea salt, and vanilla extract into a slow cooker that’s at least 6 quarts. Give everything a good stir so it’s well mixed. Set the slow cooker to low and let it cook gently for about 8 hours, or until the oats are soft and everything is nicely combined. When it’s done, give it a final stir and it’s ready to enjoy!
- Rinse the steel-cut oats before cooking to remove any dust or debris.
- Use full-fat coconut milk for a creamier texture and stronger coconut taste.
- Stir the oats halfway through cooking if possible to prevent sticking on the edges.
This dish is creamy and comforting with a rich coconut flavor that makes breakfast feel special. It’s easy to prepare and perfect for busy mornings since the slow cooker does most of the work. Plus, steel-cut oats provide a hearty texture and plenty of fiber to keep you full longer.
Top with fresh fruit like sliced bananas or berries for natural sweetness. A drizzle of honey or maple syrup adds extra flavor without overpowering the coconut. You can also sprinkle toasted coconut flakes or chopped nuts for crunch.
Allow the oats to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days. Reheat gently with a splash of milk or water to restore creaminess before serving.
