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Carrot Cake Slow Cooked Oatmeal

Who says you can't have snacks for healthy breakfast??

Servings 6, Serving Size 1 cup cooked oatmeal


For the Oatmeal

  • 4 cups original almond milk
  • 1 cup steel cut oats
  • 1 apple peeled, cored, and chopped
  • 1/2 cup shredded carrots
  • 1/2 cup raisins
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • Pinch of salt
  • 1 tbsp agave

For the topping:

  • 1 tbsp coconut oil
  • 3/4 cup chopped pecans


Spray crockpot with non-stick spray or line with a slow cooker plastic liner. Mix all ingredients and place in crockpot. Set crockpot to low and cook 3-8 hours. I know you are thinking, "3 - 8 hours?! What kind of recipe is that!" Well, each crockpot is different. Some cook faster than others. The first time you make crockpot oatmeal, you have to do it while you are woke and attentive. Start checking your oats at about hour 3 and check every half hour after. My crockpot takes 3.5 hours. Yours may take longer.

For the topping, we have to toast the pecans. On the stovetop, using 1 tablespoon of coconut oil, over a medium flame, lightly toast the pecans in a skillet.

This oatmeal will refrigerate well. Store you topping separately so it does not get soggy. When warming up your oatmeal, add a little water or milk to loosen it back up. Enjoy!


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