Crockpot Oatmeal Recipe

This recipe is provided by Libby Mullins, RD, CSO, CD. She teaches the Providence Integrative Cancer Care Nutrition Class the fourth Wednesday of the month. The class is offered at no charge and family and caregivers are welcome to attend. Call 360.754.3934 to register.

Crockpot Oatmeal Prep Time: 15 minutes
Cook time: 8 hours
Servings: 4

Ingredients:

• 1 c. steel cut oats
• 1 c. dried cranberries (maybe use less and add more nuts)
• 1c. dates, chopped
• ½ c. nuts ( ¼ c. cashews, ¼ c pecans or whatever you have)
• ½ c. seeds ( ¼ c. sesame seeds, ¼ c. sunflower seeds)
• 4 c. water
• half & half (or could use rice milk, lowfat milk, yogurt)
• 2 tbsp honey

Directions:

Combine all ingredients except half & half and honey in slow cooker.

Cover and cook on LOW for 7-8 hours.

Stir in half & half and honey and serve

Note: Libby suggests that you can toast your oats first for more texture on cookie sheet at 350 degrees for 15-20 minutes, stir ½ way through, and cool completely. However, she never does.

Nutrition analysis using 1 cup of half and half and 4 servings per recipe: 

655 calories

14g protein

12g fiber

To cut back on calories, substitute fresh/frozen unsweetened cranberries for the dried cranberries and use non fat milk or dairy alternative.  This decreases the calories to 520, but retains the protein.