Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Slow Cooker Oatmeal




Source of Recipe


grocery store


List of Ingredients




1 tbsp butter
1 c steel cut oats
3 c water
1 c milk
1/4 tsp salt

Toppings:
3/4 c ground flaxseed
1/4 c brown sugar
1/2 c packed raspberries
1/4 c sliced almonds, toasted

Recipe



Melt butter in a skillet over medium heat.
add oats, cook for 2 minutes or until toasted.

Coat 1 1/2 quart slow cooker with spray.
Add water, milk, oats and salt.
Cover, cook for 8 hours on low or until the liquid is absorbed.

Add flaxseed and serve right away, topped with brown sugar, raspberries and almonds.

To serve later, pour into a 2 quart square baking pan and cool for 20 minutes, then cover and refrigerate for up to 3 days.

To serve, cut into portions and put in microwave safe bowl.
Add 1 to 2 tbsp milk, cover and microwave on high for 2 minutes or until heated.
Add toppings and serve