Ingredients
Scale
- 1 cup steel cut oats (dry)
- 2 cups vanilla almond milk
- 2 cups water
- 2–3 vanilla bean pods
- 2 Tbsp maple syrup
- 2 tsp cinnamon
- Sea salt to taste
- 2 Tbsp ground flaxseed (optional)
Topping Ideas
- Bananas or Berries
- Pecans, almonds or nut butter
- Maple syrup or brown sugar (swoon)
- Greek yogurt
- Chocolate!
Instructions
- Set your slow cooker to low heat and grease with olive oil or coconut oil. DO NOT skip this step please or else your oats will stick to the slow cooker in the morning, trust me I learned the hard way.
- Place your milk and water into the slow cooker along with the steel cuts oats. Scrape over your vanilla bean pods with a knife and scoop out the beans. Stir them into your oats along with the maple syrup, sea salt, cinnamon and flax.
- Cook oats in the slow cooker for 8 hours or overnight. You can also try cooking them on high for 4 hours but I prefer to cook them overnight so I wake up to the beautiful smell of maple and have breakfast waiting for me!
Notes
Leftovers can be stored in the fridge and reheated throughout the week in a microwave safe dish, with some almond milk.