These Colder Days: Slow Cooker Breakfast Porridge

Serving 2 people

2 min


  • almonds 2 tablespoons sliced almonds
  • cinnamon ½ teaspoon cinnamon
  • coconut 2 tablespoons shredded coconut
  • dried cranberries ¼ cup dried cranberries
  • milk 1½ cups milk (soy, dairy, almond milk all work fine)
  • salt Pinch of salt
  • steel cut oats ½ cup steel-cut oats
  • vanilla extract 1 teaspoon vanilla extract
  • water 1½ cups water
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How to make it

  1. 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.
  2. 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.