Slow Cooker Spiced Coconut Steel Cut Oatmeal
There’s nothing more comforting than waking up to a hot, creamy breakfast and this Slow Cooker Spiced Coconut Oatmeal is a cinch to prepare. Just a few ingredients tossed into a slow cooker the night before and you’ll wake up to a sweet and cinnamony start to your day.
I used to eat steel cut oatmeal every day. I’d pack in a ziplock container in it’s frozen muffin-tin form and heat it up in the microwave once I got to work. Every day….steel cut oat day. Every day….steel cut oats cooked in water without any additional seasoning. I did this for years. Occasionally, I’d throw in the homemade egg mcmuffin or some scrambled eggs and toast but the steel cut oatmeal was always the easiest to tote around. Plus, I like consistency in my life and in a job where I didn’t have much control over what things happened in the office….I could control my breakfast.
It wasn’t until I started working from home that I realized the diversity of steel cut oatmeal. You could really use any liquid to make them. You could mix in a bunch of other stuff….fruit, nuts, honey, bacon, seeds, bacon. The list is endless. What I decided to work on was a base. A base recipe that I could mix up anyway I feel like it because unlike the office “me”…..the work at home “me” is much more creative in the kitchen. I’m more of a loose cannon, sometimes getting a little carried away with my mix ins and ending up with something you’d find in Oscar the Grouch’s trashcan kitchen. An overly ripe banana can be too overly ripe. Just sayin’.
That’s when I decided to make a version similar to my popular Spiced Coconut Chia Seed Pudding from back when my pictures were a little on the very, amateur food photographer side. I tried to make the oatmeal with coconut milk, like the pudding recipe, however, it was way to weak. There was barely any coconut flavor and was just bland. Like the office “me” oatmeal. I needed more umph…more creaminess, more sweet.
I mixed my steel cut oats (I use Bob’s Red Mill because I can get more for my money) and water together. Then, I threw in a can of Cream of Coconut, which until this point, I’ve only used in strong adult beverages that will knock you on your butt. Cream of Coconut is thick and creamy, like sweetened condensed milk. And definitely as sweet as a can of sweetened condensed milk. I LOVE it and will definitely be using it again in some other experimentations. If your water is cold, the Cream of Coconut will solidify a bit so be sure to come back and stir once your slow cooker heats up.
The Cream of Coconut was the winner….it created the perfect consistency of steel cut oatmeal with a slight hint of coconut. Not overly coconutty and slightly sweet. It make a ton so it would be perfect for make ahead breakfast or to serve when you’re hosting a large brunch. You can definitely just dig in with a spoon, no mix-ins required. But, me, I like to mix stuff up so I added a little chopped chocolate and coconut flakes. AND some blueberries….and later, today, I’ll try bacon. Yep. It will be stellar.
- 2 cups steel cut oatmeal I used Bob's Red Mill
- 8 cups water
- 1 15 ounce can Cream of Coconut
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Place all ingredients in the slow cooker and stir. Cover and cook on low for 8 hours. Serve immediately or freeze in individual servings.