Coming from a girl who hated oatmeal as a kid, it’s now one of my favorite things to eat for breakfast. And I love how thick and creamy it is when you cook it in a crock pot.
What I like best though, is that you’ve got a warm bowl of breakfast ready the instant you wake up.
I always get a little nervous when I cook things in the crock pot overnight- I’m afraid I’ll wake up to a burnt mess. The first time I made this I hauled my crock pot upstairs so I could easily check it through the night. My baby wakes up once for a feeding so it worked perfectly.
I turned my crock pot on right before I went to bed (around 11:30) and after just a few hours of cooking I decided it needed a little more oats, so tossed in another quarter of a cup. Then I just turned my crock pot to the warm setting for the rest of the night. By the time I woke up (around 6:30) it was perfect.
I’d recommend checking it through the night the first time you make it too, every crock pot cooks differently!
Slow Cooker Peaches N Cream Oatmeal
1 1/4 cup rolled oats
4 cups water
3 tbs heavy whipping cream
2 peaches, diced (skins removed)
1 tsp almond extract
1/2 tsp cinnamon
2-3 tbsp agave nectar (or other sweetener)
Place all ingredients in crock pot, stir together and cook on low for 4-6 hours (depending on crock pot).
After about three hours of cooking, check to see if it needs more water, more oats and add accordingly. Depending on your crock pot you may notice after three hours it’s pretty much done and you can turn your crock pot to warm for the remainder of the night/time.
You can stir in additional sweetener if needed or even pour a drizzle of cream over the top.