Ingredients
Equipment
Method
- In a heat-safe bowl that fits inside your slow cooker, stir together the steel-cut oats, quinoa, 1/4 cup dried cranberries, raisins, ground flax seeds, chia seeds, and cinnamon.
- Pour in 2 1/2 cups of almond milk and stir to combine.
- Place the filled bowl into the slow cooker insert. Carefully pour water into the slow cooker around the outside of the bowl until it reaches about halfway up the sides of the bowl.
- Cover the slow cooker and cook on the LOW setting for 8 hours.
- Carefully remove the hot bowl from the slow cooker. Stir the oatmeal mixture. If it is too thick, stir in a splash of additional almond milk.
- Divide into bowls and top each serving with toasted almonds, fresh berries, additional dried cranberries, and a drizzle of maple syrup, if desired.
Notes
Cooking the oatmeal in a bowl set within a water bath in the slow cooker prevents it from burning on the edges and ensures even, gentle cooking. You can swap almond milk for any other milk (dairy or plant-based).
