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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.
Recipe Notes
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.
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 🙂
How Many Calories and WW Points in Slow Cooker Baked Oatmeal with Coconut?
According to my calculations, each serving (1/8th recipe) has about 310 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
13 SmartPoints (Green plan)
12 SmartPoints (Blue plan)
9 SmartPoints (Purple plan)
8 PointsPlus (Old plan)
If you’ve made this Crock Pot Baked Oatmeal, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Baked Oatmeal with Coconut Recipe
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
- Ideal Slow Cooker Size: 2- to 3-Quart.
- Coat the slow cooker insert with nonstick cooking spray.
- In a large bowl whisk together the oil, applesauce, brown sugar, salt, and eggs until well blended and creamy. Whisk in the milk.
- Add the oats, baking powder and coconut and stir until well mixed.
- Pour into your greased slow cooker.
- 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.)
- Serve hot or let it stand in the slow cooker for up to an hour and then cut it into pieces for serving.
Notes
(Must be logged into WW on a smartphone or tablet.) 13 SmartPoints (Green plan) 12 SmartPoints (Blue plan) 9 SmartPoints (Purple plan) 8 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks really yummy. I liked the other baked oatmeal recipe you posted and can’t wait to try this one.
This flavor combo looks wonderful! Can’t wait to give it a try…
*loved*
Commenting from my iPad is a nightmare. Anyway, can’t wait for more variations.
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.
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