Slow Cooker Baked Oatmeal with Coconut

(Weight Watchers Friendly Crock Pot Cooking Day 132)

This Slow Cooker Baked Oatmeal with coconut is a variation of the Crock Pot Baked Oatmeal I made several weeks ago.

I got the inspiration from a recipe for Coconut Oatmeal Muffins over on Baking Bites.

I love coconut and oatmeal, so combining the two seemed like a great idea.

And as I was scanning the recipe, I realized that the muffin and baked oatmeal ingredients were almost identical, except for the flour and coconut.

Since I loved the last batch of crock pot baked oatmeal so much, I decided to just add 1 cup of shredded coconut to it for science.

Crock Pot Baked Oatmeal with coconut

Slow Cooker Baked Oatmeal with Coconut

Voilà – slow cooker baked oatmeal with coconut, which I enjoyed most every morning last week.

I like traditional porridge-like oatmeal just fine.

But I LOVE the texture of baked oatmeal better. It’s more like eating a moist dense muffin or cake, than traditional hot cereal.

It’s a moister, denser version of one of my all-time favorite cakes, the Quaker Oats Oatmeal Cake, which I regularly requested as my birthday cake when I was a kid :-)

Slow Cooker Baked Oatmeal with Coconut
 
Prep time
Cook time
Total time
 
Slow cooker baked oatmeal with coconut, a simple hearty and delicious all-time favorite breakfast that keeps me satisfied for hours.
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • ¼ cup oil
  • ¼ cup unsweetened applesauce
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 large eggs
  • 1-1/2 cups skim milk (I used vanilla coconut milk beverage)
  • 3 cups uncooked oatmeal (old-fashioned or quick oats, not instant)
  • 1 cup shredded coconut
  • 2 teaspoons baking powder
Instructions
  1. Ideal Slow Cooker Size: 2 to 3-Quart
  2. Coat the slow cooker insert with nonstick cooking spray.
  3. In a large bowl whisk together the oil, applesauce, brown sugar, salt, and eggs until well blended and creamy. Whisk in the milk.
  4. Add the oats, baking powder and coconut and stir until well mixed.
  5. Pour into your greased slow cooker.
  6. Cover and cook on LOW for 3 to 5 hours, until the edges are golden brown and the center is set. (Mine was done in 4 hours.)
  7. Serve hot or let it stand in the slow cooker for up to an hour and then cut it into pieces for serving.
Martha's Notes
Nutrition Estimates Per Serving (1/8th): 310 calories, 12.7 g fat, 42.9 g carbs, 4.4 g fiber, 7.6 g protein and *8 Weight Watchers Points Plus

If you liked slow cooker baked oatmeal with coconut you might also like:

Crock Pot Baked Oatmeal
Banana Bread Oatmeal Muffin Cups
Crock Pot Apple Oatmeal

*PointsPlus® for slow cooker baked oatmeal with coconut calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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Comments

  1. Carbzilla says

    Oh yum. I made the last one, and it quickly became my fave. I like it moister too with apples but really lived the drier version that’s more cakey

    • says

      Thanks, Carbzilla! I agree that while traditional oatmeal with fruit is nice, the “baked” “cakey” kind is my favorite. It’s more like eating a moist muffin than hot cereal.

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