Coconut Slow Cooker Oatmeal

July 6th, 2012

In my quest to try different oatmeal recipes for the slow cooker, I was inspired to make a tropical themed flavor.

Using this base recipe, I modified it by substituting coconut milk for the soy and coconut extract instead of vanilla.

Instead of berry toppings, I added shredded coconut, macadamia nuts and sliced banana.

Oatmeal always screams fall to me – like Quaker’s Instant oatmeal flavors apple cinnamon and maple brown sugar.  But this flavor combination gives a summery feel to that autumn dish!


5.0 from 2 reviews
Coconut Slow Cooker Oatmeal
Recipe type: Breakfast
Serves: 5
  • 1 cup steel cut oats
  • 2 cups coconut milk
  • 1-1/2 cups water
  • 2 tbsp brown sugar
  • 1 teaspoon coconut extract
  • Toppings (per serving):
  • ½ banana, sliced
  • 1 tbsp macadamia nuts
  • 1 tbsp sweetened shredded coconut
  • Instructions
  • Mix together all ingredients (except fresh fruit) in a slow cooker.
  • Cook on low for approximately 6-8 hours, stirring occasionally.
  1. Mix together all ingredients (except the Toppings) in a slow cooker.
  2. Cook on low for approximately 6-8 hours, stirring occasionally.
  3. Top each bowl with the Toppings.
PointsPlus 2012 Value per serving - 7


I will be submitting this recipe to the following fabulous food events:

Cast Party Wednesday @ Lady Behind the Curtain
What I Whipped up Wednesdays @ Sugar and Dots
Frugal Food Thursday @ Frugal Follies
Full Plate Thursday @ Miz Helens Country Cottage
Food Trip Friday
Foodie Friday @ Designs by Gollum
Friday Favorites @ Simply Sweet Home
Foodie Friends Friday @ Walking on Sunshine

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