Slow Cooker Cranberry Almond Oatmeal
Cranberries, almonds, and oats are cooked in the crock-pot to make this hearty breakfast oatmeal.
Servings: 4 -5 servings
Ingredients
- 3 cups old fashioned rolled oats
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ⅔ cup dried cranberries
- ⅔ cup sliced almonds
- 4½ cups milk
Instructions
- Place all dry ingredients in the crock-pot and stir to combine. Add the milk, stir again, and cover with the lid. Cook on HIGH for 1 hour or on LOW for 1-2 hours, until the oatmeal is your desired consistency. Stir occasionally (maybe twice total) and serve as soon as the oatmeal is done to your liking. It will continue to cook and absorb the milk as long as it remains in the warm crock-pot. Enjoy!
Notes
Depending on how long you cook it, you can allow the oats to absorb most of the milk, or serve it while there is still enough warm milk left in the crock-pot to drizzle over the top. My personal favorite "doneness" is right about the hour mark. This recipe works perfectly when doubled and it will easily feed 8-10 people.