Slow Cooker Amish Blueberry Oatmeal
Slow Cooker Amish Blueberry Oatmeal is an easy overnight breakfast made with creamy rolled oats, sweet-tart blueberries, brown sugar, and warm cinnamon. Layer everything in the slow cooker before bed and wake up to a cozy, creamy bowl.
Ingredients
- 2 cups old-fashioned rolled oats
- 2 cups frozen blueberries Use straight from the freezer; do not thaw.
- 4 cups water
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt Optional.
Instructions
- Lightly grease the inside of a 3- to 4-quart slow cooker with butter or cooking spray for easier cleanup, if desired.
- Pour the rolled oats into the bottom of the slow cooker and spread them into an even layer.
- Sprinkle the brown sugar, cinnamon, and optional salt over the dry oats without stirring.
- Spread the frozen blueberries evenly over the seasoned oats.
- Slowly pour the water over and around the blueberries and oats, trying not to disturb the layers too much.
- Cover the slow cooker, set it to LOW, and cook for 6 to 8 hours, or overnight, until the oats are tender and the blueberries have burst.
- Stir the oatmeal well before serving so the berries, oats, and sweetened cinnamon liquid combine.
- If the oatmeal is too thick, stir in a splash of hot water or milk, then taste and add more brown sugar or maple syrup if needed; serve hot with more cinnamon, cold milk or cream, or a pat of butter.
Notes
Store leftover oatmeal in the refrigerator for up to 4 days. Reheat individual servings in the microwave with a splash of milk or water, stirring once or twice, or reheat multiple servings gently on the stovetop with milk or water. The oatmeal thickens in the refrigerator, so add more liquid as needed.
Nutrition
Calories: 170kcal
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