Slow Cooker Overnight Oats

Waking up to a sparkling clean kitchen, children dressed for the day and a nutritious breakfast waiting in the slow cooker are all it takes to crush Monday. And caffeine! Slow cooker overnight oats have become a weekly rotation at our house – and more times than not, we have enough left over for a second breakfast that week. It takes about 10 minutes to prepare the night before. Steel cut oats are made from oat kernels that have been chopped up – no steaming, drying, toasting or rolling. An excellent source of protein and fiber, steel cut oats will keep you full for hours with their low ranking on the glycemic index. My little Vermonters love maple syrup on just about everything, so we always drizzle a small amount on top just before serving!


1 C steel cut oats
1 can full fat coconut milk
2 C water
¼ C raisins
1 apple, diced
2 T coconut sugar
1 t cinnamon
Pinch of Himalayan Salt

Optional for Serving:
Maple syrup
Pumpkin Seeds
Fresh berries


Place all ingredients in a slow cooker and set it for 6 hours. Stir just before serving.


This blog post was written by Healthy Living Tastemaker Mindy Elmergreen. Mindy teaches yoga at Tapna Yoga in Burlington. When she’s not in the studio, you’ll often find her in our cafe enjoying juices & smoothies with her adorable sons!