Slow Cooker Baked Oatmeal with Coconut
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
Slow cooker baked oatmeal with coconut, a simple hearty and delicious all-time favorite breakfast that keeps me satisfied for hours.
  • 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
  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
Recipe by Simple Nourished Living at