I’ve been a bit obsessed with coconut lately. From coconut water mixed with some chocolate protein powder and almond milk (delicious quick snack!) to toasting coconut and to enjoying leftover almond joy candies from Halloween. There’s been a lot of coconut going on!
This slow cooker oatmeal could also be made over the stove top but I felt it was nice to just mix it together and leave it while I worked on other meal prep. I also feel like I get the question about what types of oats are best quite often. I personally like old fashioned oats, but you’re going to get a hearty amount of nourishment (lots o’ fiber too!) from any form of oatmeal. I do use the instant packets every so often, but since they have added ingredients they are not as filling to me as making your own oatmeal and flavoring it yourself.
My favorite things to top oatmeal with? Easy!
toasted coconut (since that’s what this post is about), nuts, fresh fruit, sautéed bananas, a little coffee creamer, peanut butter or almond butter, craisins, or savory things like in this recipe here.
Slow Cooker Coconut & Almond Oatmeal
- 1 cup rolled oats
- 1/4 cup slivered almonds (if desired, toast them on a skillet for an extra nutty aroma)
- 3/4 tsp cinnamon
- 1 cup light coconut milk (canned)
- 1 tsp vanilla extract
- 2 tbsp maple syrup or honey
- 1 cup almond milk
Mix all ingredients together (except for the almond milk) and stir in your slow cooker.
Side note: when adding honey, use cooking spray to spray your measuring spoon first. The honey will slide off much easier.
Cook on low for about 45 minutes, add your almond milk. Cover and cook another 15 minutes
I topped it with figs, toasted coconut and a little almond butter too. During the week it was pretty thick so I added some extra almond milk when I heated it up. What are your favorite oatmeal toppings?