1-½cupsskim milk (I used vanilla coconut milk beverage)
3cupsuncooked oatmeal, old-fashioned or quick oats, not instant
1cupshredded coconut
2teaspoonsbaking 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.
Recipe Notes
Click here to see your WW Points for this recipe and track it in the WW app or site.13*SmartPoints (Green plan)12*SmartPoints (Blue plan)9*SmartPoints (Purple plan)8*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Baked Oatmeal with Coconut Recipe
Amount Per Serving (1 /8th recipe)
Calories 310Calories from Fat 114
% Daily Value*
Fat 12.7g20%
Carbohydrates 42.9g14%
Fiber 4.4g18%
Protein 7.6g15%
* Percent Daily Values are based on a 2000 calorie diet.