After 70+ days in quarantine I’m all about simple meals that are still delicious.
Enter the slow cooker! I’ve shared recipes for other slow cooker recipes in the last like this Easy German Potato Soup (which I’m actually making this week). However, this time I’m sharing one of my favorite breakfast dishes, Peaches and Pecans Slow Cooker Oatmeal!
When I cook this recipe I use my mini 2 quart Crock Pot instead of our big 6 quart beast (he’s so cute and tiny).
This is a great make ahead recipe with a lot of items you can find already around your house (added bonus since it means one less trip to the store during this pandemic). Best of all, you set it and forget it (the slow cooker really is God’s gift to busy moms)!
This recipe would be great for Sunday brunch with the family or, if you are like me and don’t want to share, I make a lot of it and then reheat as needed throughout the week.
Peaches & Pecans Slow Cooker Oatmeal
4 cups milk
2 cup old-fashioned oats
1 can diced peaches
4 Tbsp. Brown Sugar
2 Tbsp. Butter
2 Tbsp. Honey
1 cup chopped pecans
1 teaspoon cinnamon
Spray slow cooker with cooking spray. Stir all ingredients together in a mixing bowl. Pour into greased slow cooker. Set for 4 hours (but check periodically depending on the size and cooking time of your slow cooker).
Additional info: My mini slow cooker does not have a temperature setting. It’s simply “on” or “off” so I presume it cooks on “high”. If yours does offer both settings just keep an eye on the oatmeal as it cooks. It may take more or less time depending on how hot yours cooks.
I generally serve this over milk. You can also add different nuts if you prefer. I’ve also made it without the honey and it still tastes AMAZING.
Store extras in the fridge and reheat throughout the week.