How many of you love to eat oatmeal in the morning? Honestly, I love oatmeal and have made it for years. Until the last few years though, I had made traditional oatmeal, trying a few recipes in the slow cooker but usually ending up cooking minute oatmeal on the stove top. With us trying to eat healthier, however, I have been going out of my way to make our meals not only more nutritious, but filled with fiber. To my surprised, finding high fiber breakfast foots is challenging, leading me to trying to modify some of our favorite, homemade breakfast foods. This meant not only moving to steel cut oats, but adding high fiber fruits to our oatmeal, allowing us to start our day on the best foot possible.
Luckily, I found an amazing recipe that not only taught me to cook these oats, but inspired me in creating a delicious, high fiber breakfast for the entire week! Over time, I perfected what I think is the best slow cooker steel cut oatmeal out there, using Rockin Mama’s Slow Cooker Blueberries and Cream Steel Cut Oatmeal Recipe as a starting point. After modifying the recipe to our liking, I am certain this is one of the best steel cut oatmeal recipes out there and best of all, it is great for even novice cooks to make since it really is one of those recipes that anyone can make, so long as they can measure ingredients and stir things thoroughly before starting the slow cooker.
What I have to say I love the most about this slow cooker blueberry oatmeal recipe is that it is not only flavorful, but heats up very well in the microwave, making it perfect for busy people like us – make on Sunday or Monday, and enjoy all week long! Just heat it as is, or for an extra treat, but in a tablespoon of heavy cream to give yourself a creamy, delicious oatmeal that will keep you filled and satisfied through most of the day. Once we started making this slow cooker steel cut oatmeal recipe, I found that modifying our portions throughout the day was so much easier since we were starting the day off right, to help make weight loss even easier!
What I have also learned is that this slow cooker blueberry oatmeal recipe is great with just about any type of fresh fruit. I regularly change out the fruit in this recipe, based on what is in season. We regularly eat it using blackberries, raspberries, and of course, blueberries. The only thing I have found that DOESN’T work well is using frozen fruit, unless you are willing to let it thoroughly defrost and drain some water out of the fruit. Frozen fruit just seems to remove a lot of the natural flavor, making it a disappointment, so I recommend going with your favorite in season berries.
Have questions about making our slow cooker blueberry oatmeal recipe? Feel free to ask us in the comments below. We are excited to be sharing our favorite high fiber breakfast recipes with you and hope you love it just as much as our own family!
- 2 Cups Steel Cut Oats
- ½ Cup Brown Sugar (tightly packed)
- 2 Tablespoons Cinnamon
- 1 Teaspoon Nutmeg
- 1 Large Vanilla Bean
- 32 oz Blueberries
- ½ Stick Salted Sweet Cream Butter
- 1 Cup Heavy Cream
- 6 Cups of Water
- Pour the steel cut oats, brown sugar, cinnamon, and nutmeg in your slow cooker. Mix thoroughly.
- Pour the heavy cream and water in your slow cooker. Mix thoroughly and make sure the cinnamon isn’t clumping. If it is, mix more or it will stay clumped during cooking.
- In a microwave safe bowl, melt the butter. Pour into slow cooker and mix thoroughly.
- Cut the large vanilla bean in half and then with a sharp paring knife, split the bean in half long wise. With a spoon, scrape out the inside of the vanilla bean and add this to the pot. Repeat with the other half of the large bean. Once the seeds are in the oatmeal mixture in the slow cooker, place the bean husks in as well. Make sure to stir well.
- Pour the blueberries into the slow cooker and stir to spread them out evenly.
- Put the top on your slow cooker and cook for 8 hours on low. Before serving, make sure to discard the vanilla bean husks.