• 4 c. eggnog
  • 4 c. water
  • 2 c. uncooked steel-cut oats (gluten-free, if desired)
  • 1 c. dried cranberries (craisins)
  • 1/2 tsp. salt
  • 2 T. chia seeds or ground flax seeds
  • Optional toppings: chopped nuts, additional dried cranberries, additional eggnog, sprinkled with nutmeg or cinnamon

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Delicious and ready to eat Christmas Morning! Slow Cooker Eggnog Cranberry Steel-Cut Oatmeal will warm any tummy including “Santa’s”! Enjoy!

  1. With cooking spray, coat the inside of 6 quart slow cooker.
  2. Combine and mix all ingredients EXCEPT optional toppings in slow cooker.
  3. Cover. Cook on Low for approx. 6 hours, or until oats are cooked & softened, and edges have browned.

NOTE: Not all slow cookers crock the same, so times may vary.

Serve: Spoon oatmeal into bowls; if desired, add optional toppings.

Leftovers (if there are any that is) can be stored in the refrigerator. Freezes well.

Alternative slow cooker method: for extended crocking time without burning the edges.

  1. Insert a baking dish that fits inside the slow cooker; coat inside of baking dish with cooking spray.
  2. Combine and mix all ingredients EXCEPT optional toppings to the baking bowl.
  3. Put water in the slow cooker so that the water comes up halfway on the sides of the baking bowl.
  4. Cover the slow cooker, and cook on Low for up to 8 hours.

Reheating: If you want to reheat a single servings: Place 1 c. oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

NOTE: Recipe may be halved and put in a  3-1/2 quart slow cooker. Decrease cooking time by 1 hour!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Eggnog Cranberry Steel-Cut Oatmeal

 

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