Overnight Slow Cooker Blueberry Muffin Steel Cut Oats

I’m still on my slow cooker/crock pot steel-cut oat kick.  Nothing is easier than having bbjbreakfast ready for you when you wake up in the morning!  This morning I had my blueberry muffin steel-cut oats.  They taste just like a blueberry muffin but without all the added calories and fat!!  The secret to this recipe is the blueberry jam.  I use organic blueberry jam since all the other jams out there have corn syrup in them, and we all know how bad that stuff is for us!  If I need extra protein in the morning I will add a scoop of protein powder to my oats in the morning.  I hope you love these oats as much as I do!!  Enjoy!

Overnight Blueberry Muffin Steel Cut Oats

Ingredients:

  • 2 c Steel Cut Oats
  • 2 c Milk
  • 4-5 c Water
  • 10 oz. Jar Blueberry Jam or 1 c Blueberry Jam
  • 1 1/2 c Frozen Blueberries
  • 1/4 c Brown Sugar (optional…you can sweeten more if you like when you serve)
  • 4 T Ground Flax Seed (optional…but they are so healthy and good for you)
  • Any garnishes you like!

Directions:

Add all the ingredients to the slow cooker/crock pot and mix.  Set on “low” for 5-6 hours or “warm” for 8-10 hours.  They really do cook up perfectly when set on warm, and the clean up is a breeze compared to when they cook on the “low” setting.  Enjoy!!

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7 thoughts on “Overnight Slow Cooker Blueberry Muffin Steel Cut Oats

  1. Lauren M.

    This looks awesome! Can’t wait to make it 🙂 How many servings does this make? Do you just keep the leftovers in the fridge and reheat the next day(s)?

    Reply
    1. fromfltond Post author

      It makes a big batch. I would say 5-7 servings depending on the amount you serve up. I keep the leftovers in the fridge and it reheats perfectly all week long. I actually think it tastes better after it has sat in the fridge…seems to have more blueberry flavor. I throw some in a bowl and reheat it before I head out the door each morning for work. You can also freeze it too.

      Reply
  2. HeatherO

    Hi! I made this last night, and we ate it up this morning. (Well, we still have a large bowl in the fridge because it made so much). YUM! I love to make steel cut oats overnight, one of my very favorites. So healthy, warm, delicious, and cooking while we SLEEP and READY when we wake up. Nothing like it! Thank you for posing this yummy blueberry muffin recipe. For the 2 cups milk, I used vanilla coconut milk. It added a very nice flavor of coconut, but not heavy at all. I also used frozen mixed berries instead of the blueberries, and organic strawberry preserves instead of the blueberry jam. I called it “berry muffin oatmeal.” I did not add any sweeteners- I thought the coconut milk and berries would sweeten it well (it did). We added almonds and brown sugar for toppings. The brown sugar really brought out the “muffin” flavor for me. 🙂 Thanks so much for posting this delicious recipe! Oh, and THANK YOU for the suggestion to cook on “warm” for 8 to 10 hours. I had thought of trying that before, but wasn’t sure the oats would cook up. It was PERFECT! Thanks from the sunshine state! 🙂

    Reply

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