Slow-Cooker Blueberry Oatmeal with Coconut and Maple Syrup Recipe

Introduction

Warm up your mornings with this comforting slow-cooker blueberry oatmeal. It’s an effortless, hearty breakfast that combines creamy oats, sweet blueberries, and a hint of cinnamon for a naturally delicious start to your day.

Ingredients

• Unsalted butter, for greasing
• 3 cups whole milk
• 2 cups water
• 2 cups old-fashioned oats
• 1/4 cup brown sugar
• 2 tablespoons maple syrup, plus more for serving
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1/4 teaspoon kosher salt
• 1 cup frozen blueberries
• 1/4 cup shredded coconut

Instructions

1. Step 1: Lightly grease the inside of your slow cooker with unsalted butter to prevent sticking.
2. Step 2: Add whole milk, water, old-fashioned oats, brown sugar, maple syrup, vanilla extract, cinnamon, and kosher salt to the slow cooker. Stir to combine.
3. Step 3: Cook on high for 4 hours or on low for 8 hours, stirring occasionally to ensure even cooking.
4. Step 4: About 10 minutes before the oatmeal finishes cooking, switch the slow cooker to the warm setting. Gently stir in the frozen blueberries and shredded coconut.
5. Step 5: Serve warm, drizzled with additional maple syrup if desired.

Tips & Variations

• Use steel-cut oats for a chewier texture, but increase cooking time accordingly.
• Swap frozen blueberries with fresh or other frozen berries like raspberries or blackberries.
• Add chopped nuts or a sprinkle of chia seeds for extra crunch and nutrition.
• For a dairy-free version, replace whole milk with almond or coconut milk.

Storage

Store leftover oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of milk or water to loosen the texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Quick oats will cook faster and can become mushy in the slow cooker. Old-fashioned oats hold their texture better for this recipe, but if using quick oats, reduce the cooking time accordingly and watch closely.

How do I prevent the oatmeal from sticking to the slow cooker?

Greasing the slow cooker with butter before adding ingredients helps prevent sticking. Also, stirring occasionally during cooking will reduce the chances of oats sticking to the sides.

Slow-Cooker Blueberry Oatmeal with Coconut and Maple Syrup Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

This Slow-Cooker Blueberry Oatmeal is a warm and comforting breakfast perfect for busy mornings. Made with wholesome ingredients like whole milk, old-fashioned oats, and sweetened naturally with brown sugar and maple syrup, it cooks slowly to develop rich flavors and a creamy texture. The addition of frozen blueberries and shredded coconut adds bursts of fruity sweetness and texture, making each spoonful deliciously satisfying.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 4 hours on high or 8 hours on low
• Total Time: 4 hours 10 minutes (high) or 8 hours 10 minutes (low)
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• Unsalted butter, for greasing
• 3 cups whole milk
• 2 cups water
• 2 cups old-fashioned oats
• 1/4 cup brown sugar
• 2 tablespoons maple syrup, plus more for serving
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1/4 teaspoon kosher salt

Add-ins

• 1 cup frozen blueberries
• 1/4 cup shredded coconut

Instructions

1. Prepare the slow cooker: Generously butter the inside of your slow cooker to prevent burning and sticking, ensuring easy cleanup and a smooth oatmeal texture.
2. Add base ingredients: Place whole milk, water, old-fashioned oats, brown sugar, maple syrup, vanilla extract, cinnamon, and kosher salt into the slow cooker. Stir to combine all ingredients evenly.
3. Cook the oatmeal: Cook on high for 4 hours or on low for 8 hours, stirring occasionally to prevent sticking and to promote even cooking.
4. Add blueberries and coconut: About 10 minutes before the end of cooking, turn the slow cooker dial to warm. Gently fold in the frozen blueberries and shredded coconut, allowing them to warm through and blend flavors without overcooking.
5. Serve: Spoon the oatmeal into bowls and drizzle with additional maple syrup to taste. Enjoy warm for a hearty breakfast.

Notes

• You can substitute water with additional milk for creamier oatmeal.
• Use fresh blueberries if preferred; add them during the last 10 minutes of cooking as well.
• Adjust sweetness by varying the amount of brown sugar and maple syrup.
• For a vegan version, replace whole milk with almond or oat milk and use a plant-based butter for greasing.
• Shredded coconut adds texture but can be omitted if disliked or substituted with chopped nuts.

Keywords: Slow Cooker Oatmeal, Blueberry Oatmeal, Breakfast, Slow Cooker Recipes, Healthy Breakfast, Oatmeal with Berries